Subj : BH&G 2560
To   : All
From : Dave Drum
Date : Thu Apr 29 2021 16:43:04

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seafood Paella
 Categories: Seafood, Rice, Vegetables, Chilies, Herbs
      Yield: 6 Servings
 
           Cooking spray
    3/4 c  Chopped assorted colored
           - sweet peppers
    1/2 c  Chopped onion
      2 cl Garlic; minced
  2 1/2 c  Chicken broth
      1 c  Uncooked regular brown rice
    1/2 ts Dried thyme; crushed
    1/4 ts Crushed red pepper
    1/4 ts Ground turmeric
     12 oz Shrimp in shells, thawed,
           - peeled, deveined, halved
           - lengthwise
     12 oz Tilapia filets; in 3/4"
           - pieces
      1 c  Frozen peas
 
  Coat a 3 1/2 to 4 quart slow cooker with cooking spray;
  add peppers, onion, and garlic and set aside. In a large
  microwave-safe bowl combine the broth, rice, thyme,
  crushed red pepper, and turmeric. Microwave on 100% power
  (high) for 4 minutes or until just boiling. Pour over
  vegetables in cooker.
  
  Cover; cook on low-heat setting for 4 hours. Stir in
  shrimp, tilapia, and peas. Cover; cook 45 minutes more,
  stirring once. Remove cooker from liner; let stand,
  covered, for 10 minutes (fish should flake, shrimp should
  be opaque, and rice should be tender).
  
  Makes 6 servings.
  
  STOVETOP METHOD: In a large skillet heat 1 tablespoon
  olive oil over medium heat. Add sweet peppers, onion, and
  garlic. Cook and stir for 4 minutes or until tender. Stir
  in crushed red pepper, turmeric and rice. Cook and stir
  for 1 minute. Add chicken broth and thyme; bring to
  boiling; reduce heat. Cover and cook for 30 minutes. Add
  shrimp, tilapia, and peas. Cover and cook for 10 minutes
  more or until rice is tender, shrimp are opaque, and fish
  flakes. Remove from heat and let stand 10 minutes.
  
  Parents | January 2015
  
  MM Format by Dave Drum - 06 January 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Dijon vu: the feeling you've tasted that mustard before.

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