Monday, January 17, 2011

Mexicali Shrimp and Rice

I saw a similar shrimp recipe online the other day and decided to try my own version. This Mexican-inspired dish makes me think of a Southern-California restaurant overlooking the beach (although I've never been so I'm really just using my imagination!).

It was super-easy to make:

1 medium sweet onion, thinly sliced
4 small tomatoes, cut into small wedges
1 large jalapeno pepper, chopped (ribs and seeds removed)
1/2 pound shrimp (about 20 pieces)
Juice from 2 limes
Small bunch of cilantro, chopped
2 cups cooked brown rice

Saute the onions and once they're almost cooked, add the tomatoes and peppers and cook until it turns into a thick, chunky sauce. Add the shrimp and cook for 4-5 minutes until the shrimp turns slightly pink. While the shrimp cooks, spray the lime juice all over the mixture.

Serve with brown rice and garnish with cilantro.

1 comment:

  1. All the times I have tried shrimp with rice I have never created a sauce like the one you described. It sounds so good. And I love anything with cilantro.