Seafood Rice
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Ingredients
1 lb extra large shrimp, raw
4 to 6 crab cluster
1 tsp. onion powder
1 tsp. garlic powder
2 tsp old bay seasoning
1/2 tsp salt
1/2 of a onion, diced
few pieces of scotch bonnet pepper
2 stalks of green onion, diced
few cloves of garlic, diced
1/2 tsp annatto powder ( for color)
1/2 tsp turmeric ( for color)
1/2 tsp basil dry or few leaves if fresh
2 tbsp. butter
few pimento grains
2 cups rice
Directions
- Clean shrimp and crab clusters thoroughly. In a separate bowl, season the shrimp with, onion powder, garlic powder, salt and 1 tsp. of the old bay seasoning.
- In a Dutch pot or saucepan, heat oil and add shrimp. sauté until shrimp is almost fully cooked, then remove from pot and set aside.
- Add butter and diced onion, pepper, green onion, garlic and pimento. Sauté for a few minutes then add in crab legs and about a cup of water. Let crab legs cook for about ten minutes.
- Remove crab legs from the pot and set aside. Season the remaining liquid in the pot with annatto, turmeric basil and old bay seasoning. Add in the washed rice, add enough water to cook the rice. not too much. I use a judgement of about 1/4 inch of water above the rice, if you need to add more water later you can. Cover the rice and let it simmer, once the liquid has disappear, lower the heat and let the rice steam.
- Once the rice is cooked, fluff with a fork and add in the shrimp and crab legs. Give this a good mix, cover an d let it steam for another 3 to 5 minutes so the shrimp can finish cook and the flavors can soak into the rice. Serve and enjoy. Feel free to switch up your seafood options.