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Jalapeno Shrimp with Rice

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Ingredients

  • 340 gram package frozen, peeled, uncooked large shrimp
  • 2 cups chicken broth
  • 1 cup long-grain rice
  • 2 tsp dried oregano leaves
  • 1 large red pepper, finely chopped
  • 3 green onions, thinly sliced
  • ½ cup frozen peas
  • 3 T butter
  • 1 lime
  • 2 tsp finely chopped pickled jalapenos
  • 1 garlic clove, minced

Details

Preparation

Step 1




Defrost shrimp. Drain and pat dry. Set aside. In a medium saucepan, stir broth with rice, oregano and generous pinches of salt. Bring to a boil over high heat. Then cover and reduce heat to low. Simmer gently, without stirring, until rice is almost tender, about 18 minutes. Meanwhile, prepare pepper and onions. Stir pepper and peas into rice. Cover and continue cooking until rice is tender, 2 minutes. Remove from heat. Stir in 1 T butter and half the onions. Fluff with a fork. Just before rice is done, finely grate peel from lime and prepare jalapeno and garlic. Melt remaining 2 T butter in a large frying pan over medium-high heat. When bubbly, add jalapeno, lime peel, garlic and shrimp. Stir often until shrimp are bright pink, 3-5 minutes. Sprinkle with remaining onions. Taste and add salt if needed. Serve over rice. (Can substitute scallops for shrimp if desired.)

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