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Steamed Orange Shrimp and Spanish Rice
Steamed Orange Shrimp and Spanish Rice

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We hope you got benefit from reading it, now let’s go back to steamed orange shrimp and spanish rice recipe. You can cook steamed orange shrimp and spanish rice using 20 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook Steamed Orange Shrimp and Spanish Rice:
  1. Take 1/2 Yellow Pepper
  2. Use 1/4 Red Onion
  3. Provide 1 Cup Golden or Yellow Rice (Arroz Amarillo)
  4. Use 1 Tsp Minced Garlic
  5. Prepare 1 Tsp Extra Virgin Olive Oil
  6. Use 3/4 Tsp Oregano
  7. Provide 1/4 Tsp Coriander
  8. Prepare 1/4 Tsp Salt
  9. Get 1/4 Tsp Tumeric
  10. Use 1 Can Fire Roasted Diced Tomatoes
  11. Take 1 1/2 Cups Water
  12. Use 12-24 Pacific Shrimp 26/30 count
  13. Provide Mrs. Dash to Taste
  14. Provide for the sauce
  15. You need 2 Cried Prunes Re hydrated
  16. You need 3/4 Cup Orange Marmalade
  17. Get 1 Tbsp Raisins
  18. Provide 1/4 Cup Broken Walnuts
  19. Prepare 1/3 Cup Water
  20. Get 1 Tbsp Orange Peel
Steps to make Steamed Orange Shrimp and Spanish Rice:
  1. Place cooking bowl in your Rice Cooker, and add Olive Oil. Turn on and let heat for 1 minute. Add red onion, garlic, oregano, coriander, cumin, salt and turmeric to the bowl; stir using a wooden spoon, to coat with oil. Cover and cook for 1 minute. Add golden rice, stir and cook for 2 minutes. Add water; stir. Add drained tomatoes on top of rice - do not stir in. Cover and make sure the Rice Cooker is turned on to cook.
  2. Use cooking spray on the interior of your steaming tray. Pan fry cleaned (tails off, and deveined if you did not already purchase them that way) shrimp for 1-2 minutes before placing them in the steaming tray. After 25 minutes of the rice cooking, place the steaming tray on the cooking bowl, (or in the cooking bowl, if not using a Cuisinart Rice Cooker / Steamer.) Cook until the rice cooker switches to warm mode.
  3. WHILE THE RICE IS COOKING, prepare the Sauce - Combine in a small saucepan the 1/4 cup of the marmalade, (reserving the rest) with raisins and prunes. Cover and simmer on low for 10 minutes. Uncover and cook 5 minutes more. Add the remaining 1/2 cup of marmalade, with walnuts, water and the orange peel.
  4. To serve, place the rice in soup bowls, arrange the steamed shrimp on top of the rice, and spoon the orange sauce atop the Shrimp and Rice. If you have remaining orange sauce, it can be reserved for several days after for use in other dishes.

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