Monday, October 24, 2011

Make Ahead Meals: Spanish Rice with Shrimp

Little interruption in our blog time due to a fabulous time up in Boston with some great friends including the one and only Angela King!  I have to track down all of the notes I took on the great beer we had while we were there but for now, back to the Make Ahead Meals!
The next meal on the list that we tackled was Spanish Rice with Shrimp.  This recipe involved using the Tomato Sauce , Rice Pilaf and also the Roasted Peppers.  I was hesitant about the tomato sauce because it seemed a little bland on its own.  This recipe came together incredibly fast!  Lesson number five: something to keep in mind with this and all of the Make Ahead recipes is that it doesn't seem to allow for the fact that you are removing these ingredients from the fridge to the pan.  You need to either bring them to room temperature before using them or throw them in the microwave for a minute or so just to get them heated up a bit.  I'm not  a huge fan of olives cooked into food but I like to try all of the recipes the way they are written the first time through.  The olives gave a it a delicious salty flavor that really kicked up the tomato sauce.  All together we really enjoyed this recipe and will definitely make it again!

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