Mar 1

Mar 1 Hot Shrimp and Rice

Oh man, I love this! This is why you should always buy frozen shrimp when you see it on sale. I prefer raw, EZ peel 'jumbo' (don't get me started...) shrimp. Anything smaller is just too labor intensive to peel and doesn't have the right presence in the dish, I don't know how else to put it. If you have a bag stashed in your freezer, you can throw a dinner together pretty damn fast and without a lot of fuss. It also helps to have the Roasted Cherry Tomatoes in your fridge too. This recipe has morphed over time and has landed in this happy place, enjoy!

Hot Shrimp and Rice

Serves 3 - 4

1 - 2 Tablespoons of Butter

1 - 2 Tablespoons of Extra Virgin Olive Oil

3 Tablespoons minced Shallots

4 cloves of minced Garlic

1 lb of Shrimp, deveined, shells off

2 or 3 Scallions, chopped small

3 cups of cooked Rice

1 - 2 Chipotle Peppers with Adobo, chopped*

1 cup of Oven Roasted Cherry Tomatoes

1 cup of Dry White Wine

1 - 2 Tablespoons Worcestershire Sauce

5 Tablespoons Chopped Cilantro or Parsley

Fresh Avocado for garnish, optional

On medium heat, melt the butter and add the olive oil. Sauté the shallots until soft, 2 or 3 minutes. Add garlic and cook for another minute or two.

Add the shrimp and the chipotle peppers. Season with the salt and pepper. Toss and cook a few minutes more, until the shrimp starts to turn opaque and curl.

Add the rice, wine, worcestershire, tomatoes and scallions. Break any clumps of rice up and turn the heat down a bit. Cook until the shrimp is completely opaque and the liquid is mostly absorbed.

Garnish with chopped herbs and avocado. Serve with hot sauce.

*When I chop chipotle peppers, I always do so on top of a folded, doubled-up wax paper. This will save your cutting board from staining and it also makes a convenient way of getting the peppers into the pan or container without touching the peppers. See photos below.