Name: Latin Shrimp and Rice
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: latin-american
Ingredients: 4 tomatillos (about 8 ounces), husked, rinsed and roughly chopped; 1 white onion (1/2 cut into chunks, 1/2 sliced); 1 green bell pepper, chopped; 1/2 cup chopped cilantro stems, plus chopped cilantro leaves for topping; 1 jalapeno pepper (remove seeds for less heat); 4 cloves garlic, smashed; 3 tablespoons extra-virgin olive oil; 4 cups low-sodium chicken broth; Kosher salt; 1 cup long-grain white rice; 1 1/2 pounds large shrimp, peeled and deveined

Directions

Combine the tomatillos, onion chunks, one-quarter of the bell pepper, the cilantro stems, jalapeño, garlic and 1 tablespoon olive oil in a blender. Puree until very smooth.
Heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons olive oil, then add the sliced onion and remaining bell pepper. Cook until slightly softened, about 3 minutes. Add the tomatillo puree and cook until thickened, 3 to 5 minutes. Add the chicken broth and 2 cups water. Bring to a simmer and season with 1/2 teaspoon salt. Add the rice, cover and simmer until al dente, about 13 minutes.
Add the shrimp to the pot and return to a simmer, then cover and turn off the heat, making sure the shrimp are completely submerged. Let stand until the rice and shrimp are cooked through, about 5 minutes; season with salt. Divide among bowls and top with cilantro leaves.

Photograph by Ralph Smith

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Latin Shrimp and Rice

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