Arroz Con Camarones(Chile Limon Shrimp and Rice)
This is an easy shrimp and rice dish that is tasty for any night of the week!
Servings 4 Servings
Ingredients
Ingredients
- 1 lb. medium- large shrimp cleaned and peeled, leaving tails on is optional
- 1 tsp. lemon pepper
- 1/3 tsp chipotle or chile de arbol powder Or use a mild chile powder like ancho
- Salt and pepper to taste
- Juice of 1 lime plus more for garnish
- Olive or avocado oil
- 1 cup long grain rice I enjoy using Jasmine rice in this recipe
- 1 medium carrot diced
- 1 small white potato diced
- 1/3 cup diced red bell pepper
- 3/4 cup diced white onion
- 3 cloves garlic minced
- 1-2 chipotle in adobo minced
- 1/4 cup spicy tomato sauce, El Pato brand if available
- 2 cups chicken broth
- Cilantro or parsley for garnish
- Hot sauce of your choice
Instructions
Directions
- Season the shrimp with lemon pepper, chipotle powder, pinch of salt, pepper, lime juice and just enough olive oil to coat, set aside.
- In a pan, add 2 tablespoons of olive oil and heat to medium heat. Add the rice and cook, stirring often, until rice starts to toast and becomes aromatic.
- Add the carrots, potato, bell pepper and onion. Cook for 3 to 5 minutes. Add the garlic and chipotle, cook for another minute. Add tomato sauce. Stir to combine and cook for 1-2 minutes. Pour in the chicken broth. Gently stir. When it comes up to a simmer, taste for salt and pepper. Stir to combine. Cover, bring to a boil, reduce heat and cook for 10 to 12 minutes.
- When ready nest the shrimp on top of simmering rice, spread out evenly. Cover and continue cooking, about 5-6 minutes, or until most of the liquid has evaporated. Remove from heat and let stand for 10-12 minutes. Fluff the rice with fork to mix vegetables evenly before serving. Garnish with lime wedges, chopped cilantro and hot sauce.
Notes
Just wanted to point out that on the day I prepared this recipe, I used 8 super jumbo shrimp instead of the smaller ones. Since it was just for two of us, it was a nice treat! To really spice up your rice base, you can mix in 1/3 tsp each of cumin, smoked paprika and chile powder to the rice when you add the tomato sauce.