Tex-Mex Shrimp & Yellow Rice

Name: Tex-Mex Shrimp & Yellow Rice with Poblano, Fresh Salsa & Creamy Cilantro Sauce
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 4 tbsp Sour Cream; 1/2 cup Rice; 1 unit Chicken Stock Concentrate; 10 oz Shrimp; 1 tsp Turmeric; 1 unit Long Green Pepper; 1 clove Garlic; 1 Tomato; 1 Lime; 1 unit Tex-Mex Paste; 1/4 oz Cilantro; tsp Salt, tsp; tsp Black Pepper, tsp

with Poblano, Fresh Salsa & Creamy Cilantro Sauce

By Recipe0 System

Hopelessly hooked on burrito bowls? Skip the takeout joint and satisfy your Tex-Mex cravings at home with this decked-out version! You know how everything tastes 20x better (a scientific number) when you cook it yourself? Once you dig into layers of savory yellow rice, bold spiced shrimp, a tangle of tender veggies, cooling cilantro-lime sauce, and fresh salsa, you’ll swear off fast casual forever.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
4 tbsp Sour Cream
1/2 cup Rice
1 unit Chicken Stock Concentrate
10 oz Shrimp
1 tsp Turmeric
1 unit Long Green Pepper
1 clove Garlic
1 Tomato
1 Lime
1 unit Tex-Mex Paste
1/4 oz Cilantro
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

In a small pot, combine rice, stock concentrate, ¼ tsp turmeric (be sure to measure), ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

4 SERVINGS: Use ½ tsp turmeric and 1½ cups water.
2

Meanwhile, wash and dry all produce.

Rinse shrimp* under cold water, then pat dry with paper towels.

Halve, core, and thinly slice poblano into strips. Halve, peel, and thinly slice onion. Dice tomato. Roughly chop cilantro. Quarter lime. Mince or grate garlic.
3

Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano and onion; season with salt and pepper. Cook, stirring, until softened, 6-8 minutes.

In the last 1-2 minutes of cooking, stir in garlic.

Turn off heat; transfer veggies to a medium bowl.
4

While veggies cook, in a small bowl, combine tomato, half the cilantro, a squeeze of lime juice, salt, and pepper.

In a separate small bowl, combine sour cream, a squeeze of lime juice, and remaining cilantro. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
5

Heat a drizzle of olive oil in a pan used for veggies over medium-high heat. Add shrimp and cook, stirring, until firm and cooked through, 3-4 minutes. Reduce heat to low.

Add Tex-Mex paste; stir until shrimp is thoroughly coated, 30 seconds. Stir in ¼ cup water until combined.

Stir veggies back into pan. Bring mixture to a simmer and cook until sauce is slightly thickened, 2-4 minutes.

Turn off heat and stir in 1 TBSP butter.

4 SERVINGS: 1/3 cup water.
6

Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper.

Divide rice between bowls and top with shrimp and veggies, salsa, and crema. Serve with any remaining lime wedges on the side.

4 SERVINGS: Use 2 TBSP butter.

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