Jalapeno shrimp with rice
5
- Prep Time10 min
- Total Time10 min
- Makes2 to 3 servings
Ingredients
340-g pkg frozen, peeled uncooked large shrimp
2 cups chicken broth
1 cup long-grain rice
2 tsp dried oregano
1 large red bell pepper
3 green onions
1/2 cup frozen peas
3 tbsp butter
1 lime
2 tsp finely chopped pickled jalapenos, or chioptle peppers in adobe sauce
1 garlic clove, minced
Instructions
Defrost shrimp following package directions. 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 min.
Meanwhile, prepare pepper and onions. Stir pepper and peas into rice. Cover and continue cooking until rice is tender, 2 min. Remove from heat. Stir in 1 tbsp (15 mL) 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 tbsp (30 mL) 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 to 5 min. Sprinkle with remaining onions. Taste and add salt if needed.
Nutrition (per serving)
Calories 497, Protein 31g, Carbohydrates 59g, Fat 14g, Fibre 3g.
Looking for something a little more interesting than your standby shrimp stir-fry? We've got it in this 20-minute dish, where a little hot pepper goes a long way.
