Garlic marinated shrimp are sautéed and served atop a flavorful Spanish style rice to create a filing and unforgettably flavorful meal
- Total time:
60 minutes
- Servings:
6
|
Ingredient
|
Weight
|
Measure
|
|
olive oil |
|
2 tbsp. |
|
onion , diced |
3.5 oz. |
1 cup |
|
celery , diced |
3.5 oz. |
1 cup |
|
long grain white rice , unprepared |
14.0 oz. |
2 cup |
|
Spicy Hot V8® |
|
1 cup |
|
water |
|
3 cup |
|
kosher salt |
|
0.5 tsp. |
|
olive oil |
|
1 tbsp. |
|
garlic , peeled, slivered |
|
1 tbsp. |
|
Spicy Hot V8® |
|
1 cup |
|
whole roasted tomatoes |
16.0 oz. |
2 cup |
|
kosher salt |
|
0.5 tsp. |
|
black pepper , ground |
|
0.5 tsp. |
|
olive oil |
|
1 tbsp. |
|
cherry tomatoes |
8.0 oz. |
1 cup |
|
olive oil |
|
1 tbsp. |
|
baby spinach , oz |
16.0 oz. |
4 cup |
|
kosher salt |
|
0.25 tsp. |
|
black pepper , ground |
|
0.125 tsp. |
|
olive oil |
|
2 tbsp. |
|
shrimp , 16/20 count, peeled, de-veined |
21.0 oz. |
30 |
|
garlic , peeled, slivered |
|
1 tbsp. |
|
lime juice |
|
2 tbsp. |
|
cilantro |
|
2 tbsp. |
To Prepare Rice;
1. In a large sauce pot, heat olive oil. Sauté onions and celery until light brown.
2. Add rice, V8® Spicy Hot Vegetable Juice, water and salt.
3. Cook rice on low to medium heat until al dente. Fluff with a fork. Reserve and keep warm.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
To Prepare Tomato Sauce:
1. In a medium sauce pot heat olive oil. Add garlic, V8® Spicy Hot Vegetable Juice and whole roasted tomatoes.
2. Add salt and pepper. Simmer for 30 minutes. Using blender, puree until smooth. Reserve and keep warm.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
To Prepare Blistered Tomatoes:
1. In medium sauté pan heat olive oil . Add grape tomatoes. Cook on high heat for 30 seconds. Reserve and keep warm.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
To Prepare Spinach:
1. In a large sauté pan, heat olive oil. Sauté spinach until wilted. Season with salt and pepper. Reserve and keep warm.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
To Prepare Shrimp:
1. In a large sauté pan, heat olive oil. Sauté shrimp for 2 minutes. Add second measure of garlic until lightly brown.
2. Add lime juice and cilantro. Reserve.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
To Serve:
1. Mix 1/2 cup of tomato sauce with rice mixture.
2. Using a #4 scoop, portion 1 cup rice onto center of plate.
3. Top with a #16 scoop, 1/4 cup spinach.
4. Using tongs, place 5 shrimp around rice.
5. Using a 2 oz. ladle, drizzle 1/4 cup tomato sauce around shrimp. Garnish with about 1/8 cup. blistered tomatoes. Serve immediately.
Garlic marinated shrimp are sautéed and served atop a flavorful Spanish style rice to create a filing and unforgettably flavorful meal
-
Total time:
60 minutes
-
Servings:
6
|
Ingredient
|
Weight
|
Measure
|
|
olive oil |
|
2 tbsp. |
|
onion , diced |
3.5 oz. |
1 cup |
|
celery , diced |
3.5 oz. |
1 cup |
|
long grain white rice , unprepared |
14.0 oz. |
2 cup |
|
Spicy Hot V8® |
|
1 cup |
280000004285
|
water |
|
3 cup |
|
kosher salt |
|
0.5 tsp. |
|
olive oil |
|
1 tbsp. |
|
garlic , peeled, slivered |
|
1 tbsp. |
|
Spicy Hot V8® |
|
1 cup |
280000004285
|
whole roasted tomatoes |
16.0 oz. |
2 cup |
|
kosher salt |
|
0.5 tsp. |
|
black pepper , ground |
|
0.5 tsp. |
|
olive oil |
|
1 tbsp. |
|
cherry tomatoes |
8.0 oz. |
1 cup |
|
olive oil |
|
1 tbsp. |
|
baby spinach , oz |
16.0 oz. |
4 cup |
|
kosher salt |
|
0.25 tsp. |
|
black pepper , ground |
|
0.125 tsp. |
|
olive oil |
|
2 tbsp. |
|
shrimp , 16/20 count, peeled, de-veined |
21.0 oz. |
30 |
|
garlic , peeled, slivered |
|
1 tbsp. |
|
lime juice |
|
2 tbsp. |
|
cilantro |
|
2 tbsp. |
To Prepare Rice;
1. In a large sauce pot, heat olive oil. Sauté onions and celery until light brown.
2. Add rice, V8® Spicy Hot Vegetable Juice, water and salt.
3. Cook rice on low to medium heat until al dente. Fluff with a fork. Reserve and keep warm.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
To Prepare Tomato Sauce:
1. In a medium sauce pot heat olive oil. Add garlic, V8® Spicy Hot Vegetable Juice and whole roasted tomatoes.
2. Add salt and pepper. Simmer for 30 minutes. Using blender, puree until smooth. Reserve and keep warm.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
To Prepare Blistered Tomatoes:
1. In medium sauté pan heat olive oil . Add grape tomatoes. Cook on high heat for 30 seconds. Reserve and keep warm.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
To Prepare Spinach:
1. In a large sauté pan, heat olive oil. Sauté spinach until wilted. Season with salt and pepper. Reserve and keep warm.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
To Prepare Shrimp:
1. In a large sauté pan, heat olive oil. Sauté shrimp for 2 minutes. Add second measure of garlic until lightly brown.
2. Add lime juice and cilantro. Reserve.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
To Serve:
1. Mix 1/2 cup of tomato sauce with rice mixture.
2. Using a #4 scoop, portion 1 cup rice onto center of plate.
3. Top with a #16 scoop, 1/4 cup spinach.
4. Using tongs, place 5 shrimp around rice.
5. Using a 2 oz. ladle, drizzle 1/4 cup tomato sauce around shrimp. Garnish with about 1/8 cup. blistered tomatoes. Serve immediately.
