Shrimp with Green Chile Rice
Naturally mild shrimp and rice are injected with Mexican flavor, both in the shrimp's cooking broth and the rice's pureed pepper sauce.
Ingredients
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1 pound fresh or frozen shrimp in shells
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8 tomatillos, husked and cut up
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1 medium onion, cut up
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1 jalapeno, serrano, or banana pepper, seeded and cut up
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1 tablespoon chopped mild green chile pepper
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1 tablespoon fresh cilantro or parsley leaves
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1 clove garlic, quartered
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1/2 teaspoon dried oregano, crushed
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1/2 teaspoon sugar
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2 cups hot cooked rice
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1 cup dry white wine or reduced-sodium chicken broth
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2 lemon or lime slices
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1/4 teaspoon whole black peppercorns
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Cilantro or parsley sprigs
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1/4 teaspoon salt
Directions
1.
Thaw shrimp, if frozen. Peel and devein shrimp; set aside.
2.
For green chile rice, in a blender container or food processor bowl combine tomatillos; onion, jalapeno, serrano, or banana pepper; mild green chile pepper; cilantro or parsley leaves; garlic; oregano; sugar; and salt. Cover and blend or process until smooth, stopping and scraping sides of container as necessary. Transfer mixture to a medium saucepan; heat through. Stir in hot cooked rice; cover and keep warm.
3.
In a Dutch oven or large saucepan combine wine or broth, lemon or lime slices, peppercorns, and 1 cup water. Bring to boiling; add shrimp. Simmer for 3 to 5 minutes or until shrimp turn opaque; drain. Spoon rice onto serving platter; top with shrimp. Garnish with cilantro or parsley sprigs. Makes 4 servings.
Nutrition information
Calories 243, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 131 mg, Sodium 289 mg, Carbohydrate 30 g, Fiber 0 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 37%, Calcium 0%, Iron 22%.
Percent Daily Values are based on a 2,000 calorie diet
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