Tuesday, July 2, 2013

Spanish Shrimp and Rice

You know you are old when...

...every week after playing softball, a different part of your body falls apart.

After the first game, my shoulder was sore from throwing the ball for the first time in almost 2 years. After the second game, my shin splints were acting up after running. Of course, I compensated the next week and totally pulled a quad. And then I twisted my ankle when getting to third base and had to walk funny for a few days. This past week I slid into second base (and was safe) just to rip up my knee. Yeah, no joking here. Completely true stories. Apparently my body hates softball. My mind, on the other hand, is really enjoying being out in the fresh air and playing on a team.

Our softball team is actually pretty good. We're 8 for 9 on wins this season. Not bad, right?

You know what also makes a good team? Shrimp and rice. Especially when they are backed by a variety of vegetables and seasoned with tumeric and a drizzle or two of hot sauce. Pull some spinach, strawberries and freshly grated parmesan off the bench to make a nice rounded dinner. It'll be Spanish fried rice for the win!!

Spanish Shrimp and Rice (adapted significantly from Food Network Magazine May 2013)
1 1/2 tbsp canola oil
2 green onion, diced, white and green parts divided
1 garlic clove, chopped
1/2 tsp turmeric
1 medium yellow tomato, chopped
1/2 cup grated carrot
1/2 cup diced red pepper
1/2 lb shrimp, peeled and deveined
2 cups cooked brown rice
1/2 cup frozen peas, thawed
2 tbsp vegetable broth
salt and pepper, to taste
hot sauce, for serving

Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic and turmeric and cook until slightly softened, about 2 minutes. Add the tomato, carrot and pepper and cook, stirring occasionally, about 5 minutes. Sprinkle with salt and pepper, to taste.

Add the shrimp and cook until they begin to turn pink, about 2 minutes. Add the rice and broth and cook until hot through about 5 minutes. Sprinkle in the peas.

Season with additional salt and pepper, to taste. Top with green parts of onion and hot sauce.

Serves 2-3.

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