Shrimp Jambalaya
From chefelaine 15 years ago
- 35 minutes to make
- Serves 4
Jumbo shrimp, with rice and veggies, plus a tantalizing sauce, make this a dinner delight you'll want to make often.
Ingredients
- 15 to 20 raw jumbo shrimp shopping list
- 1 tbsp vegetable oil shopping list
- 1 onion, chopped shopping list
- 1 clove garlic, finely chopped shopping list
- 1/2 tsp each salt & pepper shopping list
- pinch each of saffron and red pepper flakes shopping list
- 1 cup basmati rice shopping list
- 1 1/2 cups tomato juice shopping list
- 1 1/2 cups chicken broth shopping list
- 2 tbsp lemon juice shopping list
- 1 cup corn kernels shopping list
- 1 cup finely chopped green pepper shopping list
- 1/2 lemon plus lemon wedges shopping list
- 2 green onions, sliced shopping list
How to make it
- slowly thaw shrimp and refrigerate until ready to use
- heat oil in large skillet over medium flame
- add onion, garlic, salt, pepper, saffron and hot pepper flakes
- cook until golden (about 5 minutes)
- stir in the rice until the grains are shiny and coated
- pour in tomato juice, broth and lemon juice
- bring to boiling
- cover
- reduce heat & simmer 15 minutes
- increase heat to medium and add corn & green pepper
- cover & cook another 5 minutes
- stir in the shrimp, and cook, covered, about 2 minutes
- let stand 5 minutes
- Sprinkle with onion and pour lemon juice over top.
- Serve with a lemon wedge
The Rating
Reviewed by 10 people-
Another great one here my friend. 5 forks for sure and this one is bookmarked...
chefmeow
in Garland loved it
-
Not bad for a northerner. LOL Thanks for the post Elaine :)
donman
in Hammond loved it
-
Sounds terrific, Chef!!! Thanks! :)
sharyl4
in Mohave Valley loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "