So, after a full afternoon of prep cooking, I was interested to see what the fruit of my labors would be. I mean, supposedly, this was going to save me a ton of time during the week. We'll see....
Um, dinner was done in 10 minutes. And I think that was because I dragged it out since Abe had gone to shower after cutting the lawn, thinking he had plenty of time. So, if it hadn't been for that, I think I would've been done in 5 minutes. Abe even commented that dinner was finished in quicker time than it took him to clean up afterward.
Dinner, done, in 5-10 minutes? Yes, please, sign me up. And it was delicious. Abe's not a shrimp fan, but he really liked it (ate 2 servings, plus the leftover off of Adam's plate... so that is a thumb's up). So, if you're a seafood fan, you'll like it even more.
It utilized 3 of the building blocks... rice pilaf (#5), roasted veggies (#3) and tomato sauce (#2). Recipes in the intro..
Easy peasy (I know, only dorks say easy peasy. I am comfortable with that).
Spanish Rice with Shrimp
4 cups Rice Pilaf
1/4 cup olive oil
4 cloves garlic, chopped
1 lb. peeled, devined shrimp
1 teaspoon smoked paprika
1 cup Tomato Sauce
1 cup chopped Roasted Peppers
1/4 cup chopped black olives
3 tablespoons chopped fresh parsley
4 lemon wedges
In a large skillet, heat pilaf in 2 tablespoons olive oil. Transfer to bowl. In same skillet, cook garlic, shrimp and paprika in remaining 2 tablespoons olive oil. Add tomato sauce and peppers and heat through. Return pilaf to pan, stir in olives and cook 1 minute. Serve with parsley and lemon wedges.