Baked Shrimp with Jollof Rice
Author: BMC's Teaching Kitchen | Recipe Type: Entrée | Cuisine: African | Serves: 4 |
Total Time: 60 | Prep Time: 20 | Cook Time: 40 |
Ingredients
- The Rice >>>
- Yellow onion - 1
- Diced tomato - 1 (14.5 oz) can
- Tomato paste - 3 oz (½ can)
- Habanero pepper or jalapeno - ½ -1 (depending on how spicy)
- Canola oil - 2 tablespoons
- Curry powder - 2 teaspoon
- Garlic powder - 1 teaspoon
- Ground ginger - 1 teaspoon
- Salt - 1 pinch
- Chicken broth - 2 cup
- Long grain brown rice - 1 cup
- Mixed frozen vegetables - 1 (10oz) bag
- The Shrimp
- Large raw shrimp, deveined, peeled, tail-off - 1 lb
- Canola oil - 1 tablespoon
- Cayenne pepper or paprika - ½ teaspoon
- Salt - 1 pinch
Instructions
- Preheat oven to 400 degrees fahrenheit
- For the Rice, Add onions and 2 tablespoons of water to a blender and pulse until smooth. Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth.
- Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat.
- Once the oil is shimmering, add the onion puree and cook for about 10 minutes or until the water has cooked out and the puree is starting to brown.
- Add the curry powder, garlic powder, ginger and salt. Cook for 5 minutes or until the mixture begins to thicken.
- Add the rice, mixed vegetables, and broth. Bring to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
- Take the shrimp out of the package and put into a bowl of cold water for 10 minutes or until the shrimp are defrosted. Drain the water. Add cayenne pepper, oil, and salt into the bowl with the shrimp and mix.
- Using a fork, add the shrimp to the sheet pan. Leave any excess marinade in the the bowl. Cook for 10-12 minutes (or until the shrimp is cooked through). The shrimp is cooked when it is firm and the meat is white and no longer translucent.
- Serve the rice topped with cook shrimp. Sprinkle cilantro (optional)
Notes
Nutrition Information
Serving Size: 4 | Calories: 429 |
Fat: | 13 |
Saturated Fat: | 1 |
Carbohydrates: | 56 |
Dietary Fiber: | 7 |
Protein: | 25 |
Sodium: |