Description
Reminds me of a Mexican shrimp and grits. A semi-spicy tomato sauce ladled over cilantro rice and topped with seasoned, fried shrimp. What about that doesn’t sound amazing?
Ingredients
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 ½ pounds uncooked medium shrimp, peeled and deveined
- 1 tablespoon salted butter, or as needed
- ⅓ medium white onion, diced
- 1 clove garlic, minced
- 5 medium Tomatoes, red, ripe, raw
- 2 cups chicken stock
- ½ medium white onion, sliced
- 1 large green bell pepper, seeded and sliced
- 2 small jalapeno peppers, seeded and sliced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 ½ cups uncooked white rice
- 1 tablespoon vegetable oil, or as needed
- 3 cloves garlic, minced
- 1 medium lime, zested
- 3 cups water
- 2 tablespoons lime juice
- 1 teaspoon salt
- ⅓ bunch chopped fresh cilantro
- 2 tablespoons salted butter, or as needed
Instructions
- Combine chili powder
- garlic powder
- onion powder
- oregano
- cumin
- allspice
- salt
- and cayenne pepper in a bowl. Add shrimp and toss to combine with the spices. Set aside for at least 1 hour.
- Meanwhile
- make the sauce. Melt butter in a pot over medium heat and cook diced onion until soft and translucent
- about 4 minutes. Add garlic and cook until fragrant
- 30 seconds to 1 minute. Add 3 tomatoes and cook until beginning to break down
- about 20 minutes.
- Pour in chicken stock and puree using an immersion blender. Add remaining tomatoes
- sliced onion
- bell pepper
- jalapenos
- chili powder
- cumin
- salt
- and pepper. Simmer sauce on medium-low for 45 minutes.
- Meanwhile
- rinse rice in a mesh strainer. Run strainer under a faucet until the water runs clear. Shake the water off and let rice dry for 10 to 15 minutes.
- Pour a thin layer of vegetable oil in another pot and heat over medium heat. Add rice and lightly fry for 4 to 5 minutes. Add garlic and lime zest and cook for 1 minute. Strain oil out of the rice and return to the pot.
- Add water
- 1 tablespoon lime juice
- and salt to the pot. Bring to a boil over medium-high heat; reduce heat to low
- cover
- and simmer until rice has absorbed most of the liquid
- about 20 minutes. Toss with remaining lime juice and cilantro.
- Melt butter in a separate pot and add shrimp. Saute shrimp until cooked through
- 3 to 4 minutes. Remove from heat.
- Scoop some rice on a plate
- ladle tomato sauce over it
- and top with shrimp. Serve immediately.
Prep Time: 30 mins
Cook Time: 1 hr 35 mins
Total Time: 2 hrs 15 mins
Servings: 6