SEAFOOD SUNDAY

This dish sounds so good and will make a complete meal with bread and a simple salad. It's also special enough to make for company. The recipe comes from FOOD NETWORK MAGAZINE.

SPANISH SHRIMP AND RICE
3 tbsp. vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1/2 tsp. turmeric
1 medium tomato, chopped
1 small carrot, diced
1/2 red bell pepper, diced
Kosher salt and freshly ground black pepper
1 lb. large shrimp, peeled and deveined
1 1/2 c. converted white rice
1 tbsp. chopped, fresh parsley
1/2 c. frozen peas, thawed
Hot sauce for serving(optional)
Heat the vegetable oil in a hot, deep skillet over medium heat. Add the onion, garlic, and turmeric and cook until onion is slightly softened, about 3 minutes. Add the tomato, carrot, and bell pepper and cook stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 tsp. salt and pepper to taste.
Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tbsp. parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until rice is tender, 15-20 minutes. Remove from the heat and sprinkle the peas and the remaining 1/2 tbsp. parsley. Cover and let stand 5 minutes.
Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.