Pendleton, Ore. (March 3, 2016)- Barhyte Specialty Foods is excited to announce the creation of “Team Saucy Mama”, which will be competing at the 2016 World Food Championships (WFC) in November in Orange Beach, Alabama. The team is made up of some of the most extraordinary home cooks in the US, and each one is striving to compete in the Final Table at WFC, where one person is crowned World Food Champion and receives a $100,000 grand prize.
Saucy Mama has offered three competitor spots on the team. Two of these spots are already claimed, as last year’s WFC Saucy Mama competitors earned their way to the Top 10 round and were prequalified to compete again this year.
Only ONE spot on TEAM SAUCY MAMA and hopefully, that final spot will be MINE!
When creating recipes, I always look to the food I grew up eating and I try to put a new spin on it. This recipe is no different.
Growing up, we often ate at a family restaurant owned by a Greek family, and without fail, I ALWAYS ate Shrimp & Yellow Rice. It was AMAZING!! Huge shrimp and big chunks of peppers, onions, and tomatoes served over perfect, fluffy yellow rice. It was the epitome of comfort food for me. Sadly, that restaurant closed several years ago when the family retired, so learning to make my own shrimp & yellow rice became my mission.
Thanks to Saucy Mama and their Lime Chipotle Marinade, I’m one step closer to Shrimp & Yellow Rice nirvana.
1 lb. medium-large shrimp-peeled & deveined
1 tsp salt
½ tsp black pepper
½ tsp ground cumin
½ tsp paprika
¼ c olive oil
½ c. purple onion-chopped
2 large cloves garlic-minced
1 c. celery-chopped
1 c. sweet pepper-chopped
15 oz can diced tomatoes-drained
1 c. Saucy Mama Lime Chipotle Marinade
1 tsp salt
1 tsp paprika
3 c. water
2 pkts. Sazon seasoning with saffron (Spanish yellow rice seasoning)
1 tsp salt
1 ½ c. parboiled rice
1 bay leaf
For the rice…
Bring water, sazon seasoning, and salt to a boil. Add rice and bay leaf, reduce heat to low, and cover. Simmer for 25 minutes or until water is absorbed and rice is tender. Remove from heat and allow to rest.
For the shrimp…
Season raw shrimp with 1 tsp salt, pepper, cumin, and paprika. Heat 1 TBSP olive oil in a large skillet over high heat. Saute shrimp over high heat until slightly brown and opaque…a couple of minutes max! Remove shrimp from skillet.
For the sauce…
Heat 3 TBSP olive oil in the same skillet. Add onion, garlic, peppers, and celery. Saute over medium heat for 3 minutes, just until vegetables begin to soften. Add drained tomatoes and Lime Chipotle Marinade. Reduce heat to medium low and simmer for 5-7 minutes, just to marry the flavors. Toss in shrimp for the final 2-3 minutes.
Serve shrimp and veggie sauce over yellow rice.