Growing up in Aransas Pass, home of the Shrimporee Festival, we enjoyed the freshest harvest delivered by the shrimp boats daily from the Gulf Coast. We grilled, fried and sautéed shrimp in countless marinades and spices, and we always served them with plenty of fresh lime juice. This one-pan dinner is a family favorite.
Spicy Shrimp and Rice
2 tablespoons olive oil
1 small onion, diced
1 yellow bell pepper, seeds removed, diced
2 cloves garlic, minced
1 cup uncooked white rice
2 cups chicken or vegetable broth
1/2 cup salsa verde
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1 teaspoon ground black pepper
1 pound shrimp, peeled and deveined
Juice of 1 lime
Cilantro leaves, for serving
Lime slices, for serving
1. In a skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic. Cook until onion is light and translucent, stirring often, about 5 minutes.
2. Add rice, stir and continue to cook 2 minutes. Stir in broth, salsa verde, cumin, oregano, salt and black pepper.
3. Bring to a boil. Reduce heat to simmer, cover and cook 15 minutes.
4. Remove lid, place shrimp over rice, cover and cook until shrimp are opaque, about 5–7 minutes.
5. Add lime juice and fluff the rice mixture. Serve with cilantro and lime slices.
Serves 6.
