Venezuelan Shrimp Meal is an easy and quick 25 minute skillet casserole recipe for a type of stir-fried shrimp which is popular in South America, Mexico and Peru. Features include: Shrimp, bell peppers, ginger, cumin, annatto, Dijon mustard and white rice. Makes 4 servings and is also a low calories, low fat, low sugars, low carbohydrates and diabetic friendly recipe.
Prep Time: 15 Minutes.
Cooking Time: 10 Minutes.
INGREDIENTS:
1 Onion, sliced into thin rings
1 red bell pepper, sliced
1 tbsp finely chopped fresh gingerroot
1/2 cup Italian salad dressing
1 tbsp Dijon mustard
1 tsp ground annatto (turmeric may be used instead)
1/2 tsp ground cumin
1 lb large shrimp, cleaned, butterflied*
2 cups hot cooked white rice
DIRECTIONS:
1. Cook onion, red bell pepper and gingerroot in salad dressing in a large skillet over medium-high heat 5 minutes or until onion is tender.
2. Stir in mustard, annatto or turmeric and cumin until blended.
3. Add in the shrimp; cook 3 to 5 minutes or until shrimp turn pink and are cooked through. Serve over the rice.
How to Butterfly Shrimp*
{Peel and devein shrimp by cutting about 3/4 of the way into flesh, without cutting all the way through along its outer curve just deep enough to see vein. Peel back shell under running water, loosening vein with fingers. Lay peeled shrimp on flat surface and flatten it open}.
YIELD: 4 Servings.
Serving Size: 1/4 of recipe
credit – WorldWide Recipes
