This is one of those dishes that comes together very quickly and it is absolutely delicious! So full of flavour, you only need a squeeze of lemon for some zing.
Mexican rice with shrimps
This is one of those dishes that comes together very quickly and it is absolutely delicious! So full of flavour, you only need a squeeze of lemon for some zing.
Ingredients
For the shrimps:
- 500 grams shrimps, 21/25, peeled
- 1 tsp cumin powder
- 1 tsp sweet paprika
- ½ tsp smoked paprika, hot
- ½ tsp black pepper
For the rice:
- 3 Tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 green pepper, cut in strips
- 1 red pepper, cut in strips
- 1 cup sweetcorn
- 30 grams unsalted butter
- 1 Tbsp tomato paste
- 300 grams brown rice
- 1 tsp sweet paprika
- ½ tsp black pepper
- 3-4 cups chicken broth
- Fresh coriander for garnish
- Fresh spring onion for garnish
- Salt as needed
Instructions
- Place the shrimps in a bowl. Season with salt and add the spices. Stir and allow to marinate for 10 minutes.
- In a large skillet, add the olive oil over medium-high heat. Add the shrimp to the pan in two batches. Sauté until they change color. Remove them to a dish.
- Add the onions and garlic to the pan. Stir to get the flavors of the pan and sauté until they start to brown a bit. Add the peppers and corn. Sauté for 1-2 minutes.
- Add the butter and when it melts add the tomato paste. Add the rice, salt, pepper and paprika to the pan. Stir and add 3 cups of chicken broth. Lower the heat, cover the pan and simmer for 15 minutes.
- Add the shrimp to the pan, stir and simmer for another 5 minutes.
- Turn off the heat and let the food stand for 30 minutes.
- Serve sprinkled with coriander, chopped onion and lemon slices.
