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Ingredientes
- 1Â 1/2 lb Large shrimp
- 3 Tbsp. Oil, preferably canola or possibly corn
- 2 med Onions, minced
- 2 x Garlic cloves, chopped
- 1 lrg Green bell pepper, minced
- 1/4 c. Roasted green chile, preferably Poblano or possibly New Mexican, fresh or possibly frzn
- 1 tsp Cumin seeds, toasted and grnd
- 1 tsp Dry oregano, preferably Mexican
- 1 tsp White pepper
- 1 tsp ,salt
- 1 x Bay leaf
- 1Â 1/2 c. Rice, uncooked
- 3 c. Shrimp or possibly seafood stock
- 2 Tbsp. Fresh lemon juice
- 6 x Green onions, sliced
- 1/2 c. Cilantro, minced
Direcciones
- Peel, and, if you wish, devein the shrimp. Save the shells for stock.
- Chill the shrimp till you are ready to use them.
- Hot the oil in a heavy skillet or possibly Dutch oven over medium heat. Add in the onions, garlic, green pepper, and green chile, and saute/fry them, stirring occasionally, till the onions have softened, about 5 min. Add in the dry seasonings and the rice, stirring to coat all the grains, and cook another couple of min. Add in the stock and the lemon juice, and bring the liquid to a boil. Cover the skillet, reduce the heat to medium-low, and simmer 18 min. Check the mix toward the end of the cooking time, and stir if the rice appears to be sticking. Add in the shrimp and the sliced green onions, stirring to incorporate them. Cook 2 to 3 min more.
- Remove the skillet from the heat, and let the shrimp and rice sit, covered, for 10 min. Then sprinkle the cilantro over the dish, and serve it immediately. Eat any leftovers the next day.
- Cheryl Alters Jamison and Bill Jamison.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 369g | |
| Recipe makes 6 servings | |
| Calories 506 | |
| Calories from Fat 101 | 20% |
| Total Fat 11.4g | 14% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.18g | |
| Cholesterol 352mg | 117% |
| Sodium 762mg | 32% |
| Potassium 648mg | 19% |
| Total Carbs 46.29g | 12% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.49g | 2% |
| Protein 51.48g | 82% |
