Salsa Verde Shrimp And Garlic Cilantro Rice With Red Peppers Recipes

SALSA VERDE SHRIMP

Steps:

• Peel the outer skins/husks off the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half. (See Note 1)
• In the Dutch oven or large stock pot bring 6 cups of water to a boil. Add the tomatillos, chiles and onion. Cook for 8 minutes.
• Carefully remove with a slotted spoon and place all the peppers, tomatillos, onion, garlic and cilantro in a food processor, blender or Vitamix, and process until smooth. Use 2 cups of the salsa for this recipe and reserve remaining for other use.
• In a bowl season the shrimp with kosher salt, black pepper and garlic powder.
• In a large skillet add oil and sautée shrimp 2 minutes per side. Pour the 2 cups of salsa verde on top and cook 2 minutes more, stirring. Stir in half of the cilantro leaves.
• Spoon over steamed rice and top with remaining cilantro.

CILANTRO SHRIMP & RICE

Steps:

• Prepare rice according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add corn, zucchini, red pepper and pepper flakes; cook and stir 3-5 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir 3-5 minutes or until heated through., Stir in rice, cilantro, lime zest, lime juice and salt. If desired, serve with lime wedges.

SALSA VERDE SHRIMP AND GARLIC-CILANTRO RICE WITH RED PEPPERS

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using 16 oz. shrimp, follow same instructions, working in batches if necessary, until shrimp reaches a minimum internal temperature. If using diced chicken, follow same instructions as shrimp in Steps 2 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. 1 Cook the Rice Mince cilantro (no need to stem).Mince garlic.Bring a small pot with rice, 1 1/2 cups water, garlic, and a pinch of *salt to a boil.Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner and stir in cilantro. Cover and set aside.While rice cooks, prepare remaining ingredients. 2 Prepare the Ingredients Remove husks from tomatillos, rinse again, and cut into 1/2" dice.Stem, seed, remove ribs, and cut red bell pepper into thin strips.Halve and peel onion. Slice halves into thin strips.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Pat shrimp dry. 3 Make the Salsa Verde Heat 1 tsp. olive oil in another small pot over medium-high heat. Add tomatillo, jalapeño (use less if spice-averse), and a pinch of salt and pepper to hot pot. Stir occasionally until lightly browned, 2-3 minutes.Add 1/2 cup water and bring to a simmer. Once simmering, cook until liquid is reduced by half, 3-5 minutes.After liquid is reduced by half, mash until vegetables form the consistency of a chunky salsa.Remove from burner. Stir in sour cream and a pinch of salt and pepper. Cover and set aside. 4 Cook the Shrimp Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.Remove shrimp to a plate. Keep pan over medium-high heat. 5 Cook Vegetables and Finish Dish Add 1 tsp. olive oil, red bell pepper, onion, and a pinch of salt and pepper to hot pan. Stir occasionally until tender and lightly charred, 5-8 minutes.Stir in shrimp and seasoning rub until combined. Remove from burner.Plate dish as pictured on front of card, topping rice with shrimp and vegetables, then salsa verde. Bon appétit!

PEPPERED CILANTRO RICE

Steps:

• In a large saucepan, saute the onion, peppers and garlic in oil until crisp-tender. Add the water, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 18-22 minutes. , Remove from the heat; fluff with a fork. Stir in cilantro.

SHRIMP IN SALSA VERDE

Steps:

• Shell and devein shrimp. Melt clarified butter in a large skillet over low heat and saute garlic until golden brown. Remove garlic and mash to a pulp with parsley and salt. Add flour, ginger and white pepper and mix to a smooth paste. Reserve.
• Reheat the clarified butter in the skillet until very hot and saute the shrimp for about 1 minute or until they turn opaque. Remove and reserve.
• Return garlic-parsley mixture to skillet, mix with butter remaining in skillet, add cream and water and bring to the boil, stirring constantly to thicken. Add white wine and bring to boil. Return shrimp to mixture to reheat briefly. Do not boil. Check seasonings and serve immediately over rice or small pasta.