Shrimp with Green Chile Rice

Naturally mild shrimp and rice are injected with Mexican flavor, both in the shrimp's cooking broth and the rice's pureed pepper sauce.

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  • Makes: 4 servings
  • Start to Finish: 40 mins

Shrimp with Green Chile Rice

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2.0 by 1 people

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Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp; set aside.
  2. For green chile rice, in a blender container or food processor bowl combine tomatillos; onion, jalapeno, serrano, or banana pepper; mild green chile pepper; cilantro or parsley leaves; garlic; oregano; sugar; and salt. Cover and blend or process until smooth, stopping and scraping sides of container as necessary. Transfer mixture to a medium saucepan; heat through. Stir in hot cooked rice; cover and keep warm.
  3. In a Dutch oven or large saucepan combine wine or broth, lemon or lime slices, peppercorns, and 1 cup water. Bring to boiling; add shrimp. Simmer for 3 to 5 minutes or until shrimp turn opaque; drain. Spoon rice onto serving platter; top with shrimp. Garnish with cilantro or parsley sprigs. Makes 4 servings.
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Nutrition Facts (Shrimp with Green Chile Rice)

  • Per serving:
  • 243 kcal ,
  • 2 g fat
  • (0 g sat. fat ,
  • 131 mg chol. ,
  • 289 mg sodium ,
  • 30 g carb. ,
  • 0 g fiber ,
  • 17 g pro.
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