Recipe By Brian Genest
Published Oct 15th
Prep 30m Cook 1h 35m Additional 10m Ready In 2h 15m
Servings 6 servings Calories 399.6

Reminds me of a Mexican shrimp and grits. A semi-spicy tomato sauce ladled over cilantro rice and topped with seasoned, fried shrimp. What about that doesn’t sound amazing?

Recipe Ingredients

  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1 ½ pounds uncooked medium shrimp, peeled and deveined
  • 1 tablespoon salted butter, or as needed
  • ⅓ medium white onion, diced
  • 1 clove garlic, minced
  • 5 medium Tomatoes, red, ripe, raw
  • 2 cups chicken stock
  • ½ medium white onion, sliced
  • 1 large green bell pepper, seeded and sliced
  • 2 small jalapeno peppers, seeded and sliced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 ½ cups uncooked white rice
  • 1 tablespoon vegetable oil, or as needed
  • 3 cloves garlic, minced
  • 1 medium lime, zested
  • 3 cups water
  • 2 tablespoons lime juice
  • 1 teaspoon salt
  • ⅓ bunch chopped fresh cilantro
  • 2 tablespoons salted butter, or as needed

Cooking Directions

  1. 1 Combine chili powder, garlic powder, onion powder, oregano, cumin, allspice, salt, and cayenne pepper in a bowl. Add shrimp and toss to combine with the spices. Set aside for at least 1 hour.
  2. 2 Meanwhile, make the sauce. Melt butter in a pot over medium heat and cook diced onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add 3 tomatoes and cook until beginning to break down, about 20 minutes.
  3. 3 Pour in chicken stock and puree using an immersion blender. Add remaining tomatoes, sliced onion, bell pepper, jalapenos, chili powder, cumin, salt, and pepper. Simmer sauce on medium-low for 45 minutes.
  4. 4 Meanwhile, rinse rice in a mesh strainer. Run strainer under a faucet until the water runs clear. Shake the water off and let rice dry for 10 to 15 minutes.
  5. 5 Pour a thin layer of vegetable oil in another pot and heat over medium heat. Add rice and lightly fry for 4 to 5 minutes. Add garlic and lime zest and cook for 1 minute. Strain oil out of the rice and return to the pot.
  6. 6 Add water, 1 tablespoon lime juice, and salt to the pot. Bring to a boil over medium-high heat; reduce heat to low, cover, and simmer until rice has absorbed most of the liquid, about 20 minutes. Toss with remaining lime juice and cilantro.
  7. 7 Melt butter in a separate pot and add shrimp. Saute shrimp until cooked through, 3 to 4 minutes. Remove from heat.
  8. 8 Scoop some rice on a plate, ladle tomato sauce over it, and top with shrimp. Serve immediately.

Nutrition Facts

  • Calories 399.6
  • Carbohydrate 52.2 g
  • Cholesterol 189.9 mg
  • Fat 10.5 g
  • Fiber 4.7 g
  • Protein 24.7 g
  • Saturated Fat 4.5 g
  • Sodium 2606.6 mg
  • Sugar 5.8 g

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