Comment Cuisiner Steamed Orange Shrimp and Spanish Rice Semplice

Steamed Orange Shrimp and Spanish Rice - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Steamed Orange Shrimp and Spanish Rice! A quick and easy dinner that is ready in under 45 minutes!

Steamed Orange Shrimp and Spanish Rice

You can cook Steamed Orange Shrimp and Spanish Rice with 20 Ingredients and 4 steps. See the following guide!

Ingredients for Steamed Orange Shrimp and Spanish Rice:
  1. 1/2 Yellow Pepper.
  2. 1/4 Red Onion.
  3. 1 Cup Golden or Yellow Rice (Arroz Amarillo).
  4. 1 Tsp Minced Garlic.
  5. 1 Tsp Extra Virgin Olive Oil.
  6. 3/4 Tsp Oregano.
  7. 1/4 Tsp Coriander.
  8. 1/4 Tsp Salt.
  9. 1/4 Tsp Tumeric.
  10. 1 Can Fire Roasted Diced Tomatoes.
  11. 1 1/2 Cups Water.
  12. 12-24 Pacific Shrimp 26/30 count.
  13. Mrs. Dash to Taste.
  14. for the sauce.
  15. 2 Cried Prunes Re hydrated.
  16. 3/4 Cup Orange Marmalade.
  17. 1 Tbsp Raisins.
  18. 1/4 Cup Broken Walnuts.
  19. 1/3 Cup Water.
  20. 1 Tbsp Orange Peel.

Step by step how to cook Steamed Orange Shrimp and Spanish Rice:
  1. Place cooking bowl in your Rice Cooker, and add Olive Oil. Turn on and let heat for 1 minute. Add red onion, garlic, oregano, coriander, cumin, salt and turmeric to the bowl; stir using a wooden spoon, to coat with oil. Cover and cook for 1 minute. Add golden rice, stir and cook for 2 minutes. Add water; stir. Add drained tomatoes on top of rice - do not stir in. Cover and make sure the Rice Cooker is turned on to cook..
  2. Use cooking spray on the interior of your steaming tray. Pan fry cleaned (tails off, and deveined if you did not already purchase them that way) shrimp for 1-2 minutes before placing them in the steaming tray. After 25 minutes of the rice cooking, place the steaming tray on the cooking bowl, (or in the cooking bowl, if not using a Cuisinart Rice Cooker / Steamer.) Cook until the rice cooker switches to warm mode..
  3. WHILE THE RICE IS COOKING, prepare the Sauce - Combine in a small saucepan the 1/4 cup of the marmalade, (reserving the rest) with raisins and prunes. Cover and simmer on low for 10 minutes. Uncover and cook 5 minutes more. Add the remaining 1/2 cup of marmalade, with walnuts, water and the orange peel..
  4. To serve, place the rice in soup bowls, arrange the steamed shrimp on top of the rice, and spoon the orange sauce atop the Shrimp and Rice. If you have remaining orange sauce, it can be reserved for several days after for use in other dishes..