This evening we were not outside firing up the barbecue for a Memorial Day cookout, we instead cooked Spanish-Style Garlic Shrimp and Rice. This is a variation on the meal we cooked yesterday, substituting rice for the pasta, sherry for the white wine and pimiento olives for the basil. Again it is unbelievably easy and quick, and very tasty and good. The rice is vaguely risotto-like; white onion is sautéed in olive oil, then the rice is added and lightly toasted for a couple of minutes. Chicken stock provides the liquid content, and also a good level of saltiness. The finished result is gooey and sticky and hearty.
We modified the recipe ever so slightly this evening, based on our experience yesterday. I defrosted the frozen shrimp, as usual, by running cold water over them in a colander. I then dried them in copious amounts of paper towels to avoid the wet shrimp effect. Rather than cooking the shrimp first, then adding the vegetables, I started with the garlic and scallions. I sautéed them very briefly, then added the shrimp. The tomatoes and sherry followed, with the parsley and olives added once the heat was turned off.
The overall meal is very good, and would have been even better had we been able to track down some jumbo Spanish olives stuffed with pimiento. We had to resort to the small bottled ones, but even they were good; I would say that this is the best use we have yet found for them. Tomorrow is the last meal in our shrimp, garlic and cherry tomato trilogy, Greek-Style Garlic Shrimp and Orzo. It sounds really good with its feta goodness (incidentally Baby A can now say yummo, which is something that never would have happened if we hadn’t started this project). I think I’ll miss these light Spring-like meals in the coming week, what with the potato salad and the chicken stew and the pasta bake that are headed our way. Let’s hope the weather stays a little cooler for a little longer.