Prev Recipe Next Recipe

Recipe courtesy of Silvana Nardone

Save Recipe Print

Spicy Chipotle Shrimp with Jalapeno Green Rice

Total:: 1 hr 25 min
Prep:: 25 min
Inactive:: 35 min
Cook:: 25 min

Yield:: 4 servings

Level:: Easy

Ingredients

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

Directions

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.

My Private Notes

Name: Spicy Chipotle Shrimp with Jalapeno Green Rice
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 servings
Ingredients: 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; 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