I will provide inspiration You are are looking for a rice and shrimp recipe that is exciting taste and also how to make it which results have aroma and taste that can give us taste and appetite

So that the taste quality of rice and shrimp, which must be considered start preparing the type of ingredients, then selection of fresh ingredients|good up to how to make and serving it. No need be confused if want prepare rice and shrimp delicious as long as you know the technique then this dish is can become a treat that is very special.

Ingredients and seasonings required for make

1. Take Shrimp
2. Prepare 12 ounces deviened raw shrimp
3. Use 1/2 cup harrisa
4. Prepare As needed salt
5. Prepare Rice
6. Take 8 ounces smoked pork sausage
7. Prepare 1 quarts cooked yellow rice
8. Prepare 1/3 cup harissa
9. Prepare 15 ounces French cut green beans
10. Prepare 15 ounces fire roasted corn
11. Prepare To taste salt
12. Take 3 stalks spring onions

The garlic gives this shrimp dish fabulous flavor, and we always add an extra clove or a dash garlic powder to intensify that flavor. Serve the dish with sliced fresh vegetables or a tossed salad, or steam some broccoli or green beans. Set aside and allow rice to cool. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions.

Step by step to make Rice and Shrimp:

1. Peel and rinse the shrimp. Lightly salt the shrimp and add harrisa to the shrimp
2. Coat all the shrimp with the harrisa. Add shrimp to a Ziploc bag. Submerge the almost sealed bag into water. Allow air to be pushed out and seal the bag not allowing water in the bag. This creates a vacuum like seal. Allow to sit for 20 minutes.
3. Cut the sausage into bite size pieces. Fry in a pan. Add the precooked rice and heat through.
4. Add the fire roasted corn and French cut green beans. Allow to cook in pan for 7 minutes. Add the shrimp coated with harrisa to the rive and stir in and cook them in the rice mixture.
5. Chop the spring onion. Add the 1/3 cup harrisa. Stir in well cook stirring occasionally.
6. Cook 15 minutes. Add spring onion to top. Allow to rest covered 15 minutes. Serve I hope you enjoy!!!
7. Done and ready to serve!

Add the diced tomatoes in their juices and water. Bring to a gentle boil, cover, then reduce the heat to a simmer. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Stir in broth, coconut milk, lime juice and salt, and bring to a boil over high heat. Stir in cilantro, and serve topped with shrimp.

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