Frozen shrimp, white rice and a few fridge and pantry staples combine to create a savory supper worthy of guests!
I call for U.S. Gulf shrimp for this recipe because they provide a deep, earthy flavor that is hard to replicate. Use what you have, but if you can, use gulf shrimp.
The bouillon cube eliminates the need for additional salt but add some if needed. Note that I have pepper sauce as optional for serving, which adds heat and a little salt.
Serves 4 for supper.
1-pound wild gulf shrimp, peeled and deveined, tails on optional
1 cup white rice
1 cup water
1 vegetable bouillon cube, crumbled
1 bunch fresh cilantro, leaves and stems chopped, save a few for garnish
2 cups mixed green, yellow and red bell pepper
1 tablespoon granulated garlic
1 small brown Spanish onion, diced
1 tablespoon cumin
1 tablespoon red pepper flake
3 tablespoons avocado oil
1 tablespoon butter
Optional: Pepper sauce
To a large saucepan or Dutch oven add the avocado oil, butter and rice. Toast the rice for 30-40 seconds. Add the Spanish onion, bell pepper, granulated garlic and red pepper flake to the pot. Sauté for 1 minute until fragrant. Pour in the water along with the crumbled bouillon cube and cilantro. Stir to combine, bring to a boil for 2 minutes then turn the heat down to a simmer. Cook for 15 minutes.
After 15 minutes, stir in the shrimp and cook for 5 minutes. Turn off the heat and allow the pot to rest for 10-15 minutes. This will allow the rice to finish steaming. Note that serving too soon will result in gummy rice.
To serve add portions of the shrimp and rice mix to a plate and garnish with cilantro and a side of pepper sauce if desired.