We went Spanish tonight! In honor of two of my brothers who served missions there, a lovely Shrimp Paella. This could also be vegan/vegetarian by skipping the shrimp. Delish!
Pre-cook your rice ahead of time, and this becomes a quick meal as well.
1/4 cup olive oil (and a little more for drizzling)
1/2 white or yellow onion, diced
4 cloves of garlic, mashed and minced
approx 10-15 spears asparagus, chopped in 2-3 inch segments
approx 1/2 cup diced red peppers
approx 1/2 cup diced yellow peppers
approx 2-3 cups frozen pre-cooked, de-veined, tail-off shrimp, defrosted
juice of 1/2 lemon
1 1/2 cups frozen corn kernels
1 can diced tomatoes
approx 3 cups pre-cooked brown rice
1 tbsp dried parsley flakes
Sea salt to taste (about 2 tbsp)
Pre-cook brown rice according to package instructions. Defrost frozen shrimp in warm water bath.
In large skillet bring olive oil to medium heat. Add onions and garlic and saute until onions start to soften. Add asparagus and continue to saute for 2-3 more minutes before adding the peppers. Saute for a few more minutes to allow the peppers to soften. Add shrimp, some sea salt and lemon juice. Stir frequently until shrimp is heated through (4-5 minutes). Add corn and diced tomatoes. Mix in well. Add in brown rice and stir well to allow rice to soak up some of the juices. Season with parsley and a generous sprinkling of sea salt. Drizzle a little extra olive oil and stir in. Once everything is well incorporated and heated through, serve and enjoy!