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Mediterranean garlic shrimp with Spanish rice
Gluten-Free Friendly, Dairy-Free, Soy-Free, Pescatarian, No Added Sugar, <600 Calories
2 Servings, 550 Calories/Serving
25–40 Minutes
Now entering garlic heaven. Made with succulent shrimp, fresh parsley, sherry vinegar, and tons of garlic, this Spanish seafood dish totally lives up to its name.
In your bag
- 1 organic yellow onion
- 1 organic red or other bell pepper
- ½ cup long-grain white rice
- 2 tablespoons tomato paste
- 2 to 4 cloves organic peeled fresh garlic
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 1 tablespoon sherry vinegar
- 1 teaspoon red chile flakes (optional)
- Shellfish options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp
- 10 ounces wild sea scallops
Nutrition per serving
Calories 550, Total Fat 29g (37% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 180mg (8% DV), Total Carb. 53g (19% DV), Fiber 5g (18% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 21g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep and cook the Spanish rice
- Peel and finely chop enough onion to measure 1 cup [2 cups].
- Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch pieces.
- Rinse the rice.
In a medium frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the onion, bell pepper, and rice, season with salt and pepper, and cook until the vegetables start to soften, 1 to 2 minutes. Add the tomato paste and stir until fragrant and evenly incorporated, about 1 minute. Add 1 cup [2 cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Meanwhile, prepare the rest of the meal.
2
Make the garlic–sherry vinegar mixture
- Finely chop, press, or grate the garlic.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the garlic, parsley, sherry vinegar, 2 tablespoons [¼ cup] oil, and as many chile flakes as you like; season to taste with salt.
3
Prep and cook the shellfish
For shrimp and jumbo shrimp:
- Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the shrimp and cook, turning once, until barely pink and almost cooked through, about 1 minute per side for regular shrimp, 1 to 2 minutes per side for jumbo shrimp. Stir in the garlic–sherry vinegar mixture and cook until fragrant and the shrimp are cooked through, about 1 minute. Remove from the heat and season the sauce to taste with salt and pepper.
For scallops:
- Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Stir in the garlic–sherry vinegar mixture and cook until fragrant, about 1 minute. Remove from the heat and season the sauce to taste with salt and pepper.
Serve
Transfer the rice to individual bowls and top with the shellfish. Spoon over as much sauce as you like and serve.
Kids Can!
- Measure the onion.
- Rinse the rice.
- Measure the water for the rice.
- Press the garlic (if you have a press).
- Strip the parsley leaves.