Texiana Shrimp & Rice
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
shrimp
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | medium |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | large |
green bell peppers
chopped |
|
| ¼ | cup |
green chili peppers
|
|
| 1 | teaspoon |
cumin seeds
toasted |
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | teaspoon |
white pepper
|
|
| 1 | each |
bay leaves
|
*
|
| 1 ½ | cups |
rice
uncooked |
|
| 3 | cups |
shrimp
|
*
|
| 2 | tablespoons |
lemon juice
|
|
| 6 | each |
scallions, spring or green onions
|
|
| ½ | cup |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
shrimp
|
|
| 45 | ml |
vegetable oil
|
|
| 2 | medium |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | large |
green bell peppers
chopped |
|
| 59 | ml |
green chili peppers
|
|
| 5 | ml |
cumin seeds
toasted |
|
| 5 | ml |
oregano
dried |
|
| 5 | ml |
white pepper
|
|
| 1 | each |
bay leaves
|
*
|
| 355 | ml |
rice
uncooked |
|
| 7.1E+2 | ml |
shrimp
|
*
|
| 3E+1 | ml |
lemon juice
|
|
| 6 | each |
scallions, spring or green onions
|
|
| 118 | ml |
cilantro
chopped |
|
Directions
Peel, and, if you wish, devein the shrimp.
Save the shells for stock.
Refrigerate the shrimp until you are ready to use them.
Warm the oil in a heavy skillet or Dutch oven over medium heat.
Add the onions, garlic, green pepper, and green chile, and sauté them, stirring occasionally, until the onions have softened, about 5 minutes.
Add the dried seasonings and the rice, stirring to coat all the grains, and cook another couple of minutes.
Add 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 minutes.
Check the mixture toward the end of the cooking time, and stir if the rice appears to be sticking.
Add the shrimp and the sliced green onions, stirring to incorporate them.
Cook 2 to 3 minutes more.
Remove the skillet from the heat, and let the shrimp and rice sit, covered, for 10 minutes.
Then sprinkle the cilantro over the dish, and serve it immediately.
