A amazingly simple dish to make that is surely a crowd pleasure. Your guests will think you spent hours slaving in the kitchen. However, this dish can be finished in 15 minutes from start to finish. Then enjoy the rest of your evening relaxing with a nice glass of Pinot Grigio.
2 cups of uncooked white rice
3 lbs of medium size shrimp, cleaned and deveined, tail off
1 1/2 tsp. salt
1 1/2 tsp. pepper
1 tsp. season salt
1 tsp. adoba goya
1 tsp. red pepper flakes
3 tbl. of fresh parsley
1 15 oz can of peas, drained
3 cloves of garlic
1 tbl. of olive oil
1/2 quart of heavy cream
Cook the rice according to your package instructions, set aside.
Mix together, 1 tsp salt, 1 tsp of pepper, the season salt and adoba goya.
Season the shrimp generously with the mixture.
Take a deep fry pan and heat the pan on the stove for a few seconds. Then add the olive oil, let that warm up and add the garlic, after the garlic is browned nicely, add your shrimp. Cook shrimp one minute on each side getting a nice sear. Remove shrimp from the pan.
Using the same pan, add the heavy cream, parsley, 1/2 tsp of salt, 1/2 tsp of pepper, and the red pepper flakes. Cook the cream slowly letting it reduce about five minutes in all.
Add back the cooked shrimp and your drained can of peas. Cook for another 2 minutes on low heat.
Serve over the warm rice. Enjoy.
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