This makes enough for two of the main dish and then about six for the rice, so I freeze the extra rice and then use it for another time instead of having to make it each time.
Ingredients:
- 12 raw shrimp
- 1 avocado
- Juice of half of a lime
- Salt and pepper
- ½ tsp. paprika
- 1 jalapeno diced
- 1 vine tomato, diced
- 1½ tsp. minced garlic
- ¼ cup diced red onion
- ½ cup cilantro leaves, minced
- 1 small white onion diced
- 1 can rotel tomatoes (I used hot)
- 2 cups long grain white rice
- 1¾ cup chicken broth
- 4 Tbsp. EVOO
- 1 Tbsp. tomato paste
Directions:
- Preheat oven to 350 degrees.
- Rinse rice.
- In a small dutch oven heat EVOO over medium high. When hot, add rice and fry stirring constantly for about 2 minutes and then add white onion and cook until rice is golden brown but not burnt.
- Reduce heat to medium and add 1 tsp. garlic. Cook for about a minute.
- Add rotel tomatoes, chicken broth and tomato paste.
- Bring to a boil then remove from heat and put in oven for 35 minutes.
- In the meantime, season the shrimp with salt, pepper and paprika.
- Mix lemon juice, ½ tsp. garlic, salt in a bowl.
- Cut avocado by making criss cross marks in the avocado and then spoon out with a spoon.
- Add red onion, tomato, jalapeno, ¼ cup of cilantro to bowl and mix without mashing the avocado.
- Grill shrimp for 2 minutes per side until pink.
- Rice should be done by now, remove from oven and remaining cilantro and mix.
For plating, I used a cookie ring and piled the avocado salad in and then topped it with the shrimp adding the rice to the side. You could probably get as fancy as you’d like.
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