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Shrimp Fried Rice Diana Style

Shrimp Fried Rice Diana Style Today I bring you the most delicious and exquisite shrimp rice there is, and there is a history behind it. My sister was visiting her best friend in Barranquilla, Colombia; she has known this friend since elementary school and let’s just says that now they are both in their late 50’s! She treated my sister like royalty and the meals she prepared were better every day than the previous one! Starting in the morning, she offered her a tray with chopped tropical fruits that are very typical of our region. Lunchtime was another feast! We love rice, which in Colombia it is prepared almost every day, but this particular day, my friend prepared a shrimp rice with avocado salad. My sister did not hesitate one instant to ask her for the recipe, which she graciously agreed to give to her, and today here it is for all of you to enjoy! Let's start!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Colombia
Servings 6 people
Calories 625 kcal

Equipment

  • 1  small saucepan

Ingredients
  

  • Rice
  • 2 cups rice
  • ¼ cup grapeseed oil
  • 2 teaspoons salt
  • 2 tablespoons achiote annatto
  • 3 cups water
  • Vegetables
  • 1 red bell pepper
  • 1 red onion
  • 1 bunch green onion
  • 2 grated carrots
  • 2 stalks celery
  • ¼ cabbages
  • 4 tablespoons olive oil
  • 1 tablespoon mustard
  • 1 tablespoon soy sauce
  • 1 envelope Goya seasoning
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • Shrimp
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 4 garlic cloves
  • 1 pound shrimp

Instructions
 

  • Rice
  • Placed in small saucepan oil and add the achiote (annatto), cook for about 4 minutes until the oil becomes a reddish gold tone.
  • LET it cool and then strain the achiote (annatto) in the pot you will be cooking the rice.
  • ADD rice, water and salt.
  • COOK over medium heat until the water is absorbed, you lower the heat to a minimum and cover until cooked, about 20 minutes.
  • Vegetables
  • PEEL and dice red bell pepper
  • CUT the onion julienne style. You can use the mandolin
  • DICE green onion
  • DICE celery
  • GRATE the carrot
  • CUT the cabbage into very thin strips using the mandolin
  • HEAT a skillet or wok over medium heat, add a tablespoon of olive oil and sauté the red bell peppers until they release the juice.
  • ADD the onion and continue sautéing.
  • ADD a teaspoon of oil and add the celery and green onion.
  • Adds another tablespoon of oil and the cabbage, sauté for a minute
  • Season with mustard, soy sauce, Goya seasoning, salt and pepper.
  • STIR all very well and turn off the heat.
  • Shrimp
  • GRATE the garlic.
  • HEAT a pan with olive oil; add garlic and sauté for a couple of minutes.
  • ADD shrimp and sauté until they turn pink.
  • Bringing all ingredients together for the Shrimp rice Diana style:
  • I used a wok to sauté the vegetables. If it is big enough, mix three ingredients, rice, vegetables and shrimp. Serve immediately.
  • Tips for Shrimp rice Diana style
  • The secret of success of this rice is to cook the three main ingredients separately: the rice, the vegetables and the shrimp!
  • Also, add the vegetables one at a time, otherwise the vegetables begin become watery.

Video

Keyword rice, shrimp