One-Pan Shrimp & Veggie Mexican-Style Rice
with Spiced Crema
Cooking time
25 minutes
Servings
4
Calories
480 /serving
Here’s a recipe that really pans out. All you need is a family-size skillet that can slide from the stovetop (where you’ll start by sautéing the veggies) into a hot oven (where it finishes cooking to tenderness). In between, pink curls of shrimp, cherry tomatoes, sweet peppers and peas nestle up in a bed of long-grain white rice. A squeeze of fresh lime juice and a dollop of crema blended with our Latin Accent spices seal the deal.
We will send you:
- 450g Shrimp
- 280g Cherry tomatoes
- 1 Shallot (or onion)
- 1 Lime
- 2 Sweet peppers
- 100g Green peas
- 320g White rice
- 60ml Crema
- 30g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame, Shrimp, Sulphites
You will need:
Salt & pepper (S&P)
Large high-sided pan
Oil
Total Fat
5 g
Saturated Fat
2 g
Sodium
1690 mg
Total Carb
85 g
Sugars
10 g
Protein
26 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to 450°F. Core and medium-dice the sweet peppers. Halve, peel and thinly slice the shallot. Juice the lime. Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ⅓ of the spices and S&P.
Sauté the vegetables & start the rice
In a large, high-sided, oven-safe pan, heat a drizzle of oil on medium-high. Add the tomatoes, sweet peppers, shallot, all but a pinch of the remaining spices and S&P. Sauté, 2 to 4 min., until the tomatoes begin to burst and the sweet peppers begin to soften. Add the rice, 2 ½ cups water and a pinch of salt; bring to a boil. Cover, transfer to the oven and bake, 8 to 10 min., until the rice is partially cooked.
Make the spiced crema
Meanwhile, in a small bowl, combine the crema, ⅓ of the lime juice, the remaining spices and S&P.
Finish the rice & cook the shrimp
When the rice is partially cooked, remove from the oven and add the shrimp. Cover and bake, 8 to 10 min., until the shrimp* are opaque and cooked through and the vegetables and rice are tender. In the final 2 min., add the peas, remaining lime juice and S&P; stir well.
Plate your dish
Divide the rice, vegetables and shrimp between your plates. Top with the spiced crema. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
