Spanish Seafood Feast

Spanish Seafood Feast

Spanish Seafood Feast

Take a trip to Spain in your very own kitchen! Grilled garlic shrimp taste
great with gazpacho, a cooling puréed vegetable soup topped off with
GOYA® Extra Virgin Olive Oil for a smooth finish. Serve with Garlic and
Spinach Rice and a glass of non-fat milk to make the meal complete

Spanish Garlic

Shrimp

2 tbsp. GOYA Extra Virgin Olive Oil
1 tsp. GOYA Minced Garlic
½ tsp. GOYA Adobo Light All-Purpose
Seasoning with Pepper
¼ tsp. crushed red pepper
1 lb. large shrimp, peeled and deveined
(about 16 pieces)
1 large green bell pepper, cut in 1" pieces
1 lemon, cut into 8 wedges
1 In zip-top plastic bag, or plastic
container with a lid, mix together oil, garlic, Adobo Light and crushed red pepper.
Add shrimp, tossing to combine; transfer to refrigerator. Chill shrimp at least
15 minutes, or up to 30 minutes.
2 Remove shrimp from marinade; reserve any remaining liquid. Alternately thread
peppers, shrimp and lemon on metal or pre-soaked wooden skewers, so that each
skewer starts and ends with peppers and contains 4 shrimp pieces. Using pastry
brush, brush reserved marinade onto shrimp and vegetables.
3 Prepare grill to medium-high heat, or heat a heavy-bottomed grill pan over mediumhigh
heat. Place shrimp on hot surface and cook until shrimp turn pink and opaque,
flipping once, 3– 5 minutes. Remove from skewer before eating, if desired.

Gazpacho

For the soup:

3 slices white bread, crusts removed and discarded
1¼ cup cold water, divided
3 medium ripe tomatoes (about 2 lbs.), skinned, seeded and roughly
chopped (about 3¾ cups)
1 small cucumber, peeled, seeded and roughly chopped (about 1½ cups)
1 green bell pepper, seeded and roughly chopped (about 1 cup)
2 tsp. GOYA Minced Garlic, or 4 cloves fresh garlic, finely chopped
¼ cup GOYA Extra Virgin Olive Oil
1 tbsp. GOYA Red Wine Vinegar
¼ tsp. GOYA Adobo Light All-Purpose Seasoning with Pepper

For the garnish:

1 small tomato, seeded and finely chopped
(about 1 cup)
½ small red onion, finely chopped (about ½ cup)
½ green bell pepper, seeded and finely chopped
(about ½ cup)
1 hard-boiled egg, finely chopped
1 Tear bread into small pieces; transfer to medium
bowl and cover with 1 cup water. Soak until
bread is saturated, about 15 minutes. Squeeze
water from bread, discarding soaking water.
2 In bowl of blender or food processor, add bread, tomatoes, cucumber, bell pepper,
garlic and ¼ cup water. Blend until well combined, about 1 minute. With motor running,
add oil in steady stream until well blended. Stir in vinegar; season with Adobo Light.
3 Strain puréed soup through small-hole strainer into soup terrine, pressing firmly to
pass all liquid through strainer; discard any solids. Cover terrine; transfer to refrigerator.
Chill at least 1 hour, or up to 48 hours.
4 To serve, divide soup evenly among serving bowls. Garnish with tomatoes, onions,
peppers and eggs.

Garlic and Spinach Rice

1½ cups water
1 pkg. (1 lb.) frozen GOYA Chopped Spinach, thawed
½ small onion, roughly chopped (about ½ cup)
¼ cup packed fresh cilantro
1 tbsp. GOYA Minced Garlic, or 4 cloves garlic,
finely chopped
2 tsp. GOYA Extra Virgin Olive Oil
2 cups dry CANILLA Extra Long Grain Rice
1 packet GOYA Cubitos Chicken Bouillon
mixed with 2 cups water
1 Add water, spinach, onion, cilantro, and garlic to bowl of blender. Purée until mixture is
bright green and completely smooth, about 2 minutes; set aside.
2 Heat oil in medium saucepan over medium-high heat; add rice. Cook, stirring occasionally,
until rice is coated in oil, about 1 minute. Add reserved spinach mixture and chicken
bouillon mixture to pot. Stir to distribute rice evenly. Bring liquid to boil. Reduce heat to
medium-low. Simmer, covered, until rice is tender and water is absorbed, about 25 minutes.
3 Remove pot from heat. Gently stir. Serve warm.