Spicy Chipotle Shrimp with Jalapeno Green Rice

Total Time:
1 hr 25 min
25 min
35 min
25 min

4 servings

  • Rice:
  • 2 cups medium-grain rice
  • 1 1/2 cups chicken broth
  • 1 cup loosely packed fresh cilantro, chopped
  • 1 small onion, chopped
  • 3 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 to 2 jalapenos, seeded and chopped
  • 2 cloves garlic, chopped
  • Salt
  • Zest of 1 lime
  • Shrimp:
  • One 15-ounce can crushed fire-roasted tomatoes
  • 2 chipotle chiles in adobo sauce
  • 2 tablespoons olive oil
  • 3 cloves garlic
  • Salt
  • 1 pound medium shrimp, peeled and deveined
  • Chopped fresh cilantro, for sprinkling
  • Special equipment: an immersion blender

  • For the rice: Combine the rice and enough cold water to cover by 1 inch; let soak 30 minutes.

  • Meanwhile, in a medium saucepan, stir together the chicken broth, cilantro, onion, mustard, oil, jalapeno(s), garlic, 3/4 teaspoon salt and 3/4 cup water; bring to a boil over medium-high heat. Using an immersion blender, blend until finely chopped.

  • Drain the rice. Return the broth mixture to a boil and stir in the rice. Cover tightly and simmer over medium-low heat until the rice is tender, about 15 minutes. Remove the pan from the heat and let the rice stand, covered, 5 minutes. Add the lime zest and fluff with a fork.

  • For the shrimp: Meanwhile, combine the tomatoes, chipotles, oil, garlic and 1/2 cup water in a blender and puree until smooth; season with about 1 teaspoon salt. Transfer the tomato mixture to a large skillet and cook until heated, about 5 minutes. Add the shrimp and simmer, stirring occasionally, until cooked through, about 4 minutes. Serve with the rice and sprinkle with cilantro.

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