Challenge: Recipe (Food or Beverage) (Advanced Editing VII)
Collection: 2013 Challenges
Camera: Nikon D90
Lens: Nikon AF Nikkor 50mm f/1.8D
Location: Chateau Snaffles
Date: Jun 29, 2013
Date Uploaded: Jul 1, 2013
|I'm a lazy cook. Originally I wanted to do a tall food shot, with the rice forming a pillar for the shrimp and asparagus, but it just wouldn't stay stuck together - so I just made it all into a paella instead :-)
Or at least my version of paella. My recipes are never set in stone so if you want to use all water for the liquid or all chicken stock, go nuts :-)
Snaffles' Shrimp Paella for 2 (can be doubled)
2 cups water
1 cup rice
2 cups chicken stock (thanks [user]Spork99[/user]!)
8-12 large, cleaned shrimp per person - I just bought a shrimp ring and used that
8 asparagus spears, cut into 1/2 lengths (except tips)
2 tbsps curry pdr
Salt and pepper to taste
Medium red chile pepper flakes coarsely chopped(thanks [user]Cory[/user]!)
Parsley for garnish - I used dried cause it was all I had, fresh will do too.
In a large skillet bring water to boil. Turn down heat to medium. Add rice, salt and pepper, curry powder and rec chile flakes; cook on medium-low til rice has absorbed most of the liquid, stirring occasionally so rice doesn't stick or burn.
Both shrimp and asparagus cook very quickly and can be destroyed by overcooking, so I only add them once there is approx 1 cup of liquid left in the pan. At this stage you can remove the rice and set it aside or just leave it in the skillet. I leave it in.
Add shrimp and asparagus to the liquid and let cook, approx 4 minutes til shrimp are opaque and asparagus that nice deep green. Plate and top with any leftover chile flakes and parsley for garnish.
Serve and enjoy!
pp: shot RAW, crop, minor cloning, brightness/contrast, vibrance/saturation, resize, sharpen, save for web
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