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Creamy Shrimp Verde With Spiced Rice

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This creamy shrimp verde with spiced rice layers juicy shrimp in a cilantro green onion cream sauce over pepper and cumin rice mixed with black beans.

Ingredients

  • 2 tablespoons olive oil
  • 2 teaspoons chopped garlic
  • 1 cup diced tri-pepper mix (red, yellow, and green bell pepper)
  • 1 1/2 cups long grain white rice
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 3 cups chicken stock
  • 1 (15 oz) can black beans, drained and rinsed
  • 1/2 cup fresh cilantro leaves
  • 4 green onions, divided
  • 1 cup heavy whipping cream
  • 1 lb large shrimp, peeled and deveined
  • 1 teaspoon ground cumin (for shrimp)
  • 1/2 teaspoon kosher salt (for shrimp)
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil (for skillet)
  • 1 teaspoon chopped garlic (for skillet)

Instructions

1. Heat 2 tablespoons olive oil in a deep pot over medium heat.
2. Add 2 teaspoons chopped garlic and the tri-pepper mix, then cook until the peppers soften.
3. Stir in the white rice.
4. Add 1 teaspoon kosher salt and 1 teaspoon ground cumin to the rice.
5. Pour in the chicken stock and stir.
6. Bring to a simmer, cover, lower heat, and cook 18 to 20 minutes, until rice is tender and liquid is absorbed.
7. In a food processor, combine the cilantro and a few trimmed green onions.
8. Add the heavy whipping cream and process until smooth and pale green.
9. Slice the remaining green onions for garnish.
10. In a wide bowl, combine 1 teaspoon ground cumin, 1/2 teaspoon kosher salt, 1/2 teaspoon crushed red pepper, and 1/2 teaspoon black pepper.
11. Add the shrimp and toss until coated.
12. Heat 1 tablespoon olive oil and 1 teaspoon chopped garlic in a skillet over medium high heat.
13. Add the shrimp in a single layer and cook 1 to 2 minutes per side, until pink and curled.
14. Pour the verde cream sauce into the skillet and stir gently to coat the shrimp.
15. Fold the drained black beans into the cooked rice.
16. Spoon the rice onto plates and top with the verde shrimp.
17. Garnish with sliced green onions and serve.

Notes

Don’t let the verde cream sauce boil hard once it hits the pan, since heavy cream can split.
Pull the shrimp off the heat as soon as they curl into a loose C and turn pink.
If your stock is salty, use a lighter hand with kosher salt in the rice.

Find it online: https://www.wellnesswarrior.org/shrimp-verde-spiced-rice/