1 each Roma tomato, seeds removed, diced
1 tablespoon red onions, diced
2 tablespoons cucumbers, diced
2 tablespoons red bell peppers, diced
1 tablespoon green bell peppers, diced
1 sprig parsley, chopped
1 teaspoon minced garlic
1 pinch salt and pepper
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 cup Spanish rice
1/2 cup white wine
1 tablespoon red wine vinegar
1 pinch salt and pepper
1 cup heavy cream
10 each shrimp, large, 16-20 count, peeled and de-veined
1 tablespoon red onions, diced
2 tablespoons cucumbers, diced
2 tablespoons red bell peppers, diced
1 tablespoon green bell peppers, diced
1 sprig parsley, chopped
1 teaspoon minced garlic
1 pinch salt and pepper
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 cup Spanish rice
1/2 cup white wine
1 tablespoon red wine vinegar
1 pinch salt and pepper
1 cup heavy cream
10 each shrimp, large, 16-20 count, peeled and de-veined
Preparation
Combine the first 10 ingredients in a bowl and blend. Allow to rest for an hour at room temperature.
Begin the Spanish Rice (recipe below) This will take a total of 45 minutes.
Combine the white wine, vinegar, salt and pepper in a medium saucepan and bring to a boil. Reduce by half. Then add the heavy cream and reduce again by half. Once the sauce has thickened, add the shrimp and cook for about 3 minutes, until shrimp are pink and done. Add the room temperature veggies to the pan and cook to heat through.
Serve over Spanish Rice. Good with a margarita!
