This recipe has some of my favorite ingredients and blends together delicious flavors with vegetables, protein and carbohydrates. This is a hearty and warming dish, that is great to share with family and friends. As you enjoy the holidays and prep for the New Year, consider enjoying nourishing foods for both your body and mind!
PAELLA-STYLE RICE AND SHRIMP adapted from www.blueapron.com
ingredients
- 8 Ounces Shrimp
- ¾ Cup Bomba or Arborio Rice
- 1 15-Ounce Can Diced Tomatoes
- 5 Ounces (~1.5 Cups) Brussels Sprouts
- 2 Carrots
- 2 Cloves Garlic
- 2 Parsnips
- 2 Scallions
- 1 Spanish Onion
- 2 Teaspoon Paella Spice Blend (Paprika, Ground Turmeric, Dried Oregano, Saffron, Ground Bay Leaf & Dried Orange Peel)
- 2 teaspoons Olive Oil
directions
1.Wash and dry the fresh produce. Remove the shrimp from the refrigerator to bring to room temperature. In a large bowl, combine the shrimp and half the spice blend; season with salt and pepper and toss thoroughly to coat. Peel and medium dice the carrots and parsnips. Peel and thinly slice the garlic. Remove and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and small dice the onion. Cut off and discard the root ends of the Brussels sprouts. Remove and discard the tough, outer leaves; pick off the remaining leaves until you reach the core of the sprout. Discard the core; place the leaves in a bowl.
2. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and parsnips. Cook, stirring occasionally, 6 to 8 minutes, or until softened and slightly browned.
3. To the pan of carrots and parsnips, add the garlic, onion, white bottoms of the scallions and remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, or until fragrant and thoroughly combined; season with salt and pepper to taste.
4. Add the rice, tomatoes and 2½ cups of water to the pan of vegetables; season with salt and pepper. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer, without stirring, 13 to 15 minutes, or until the rice is tender and the liquid has been absorbed.
5. Add the Brussels sprout leaves and ½ cup of water to the pan of vegetables and rice. Gently press the Brussels sprout leaves down into the mixture, without stirring. Cook 6 to 8 minutes, or until the Brussels sprout leaves are bright green.
6. Add the shrimp to the pan. Gently press them down into the mixture, without stirring. Cook 3 to 4 minutes, or until the shrimp are cooked through and opaque. Remove the finished paella from heat. Let sit for 5 minutes. Garnish with the green tops of the scallions and serve in the pan.
“To give beyond reason, to care beyond hope, to love without limit; to reach, stretch, and dream, in spite of your fears. These are the hallmarks of divinity – traits of the immortal – your badges of honor.”
-TUT’s Adventure Club
Be Well ~Meg @REJOOVwithMeg
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