Best Latin Shrimp And Rice Recipes

Latin Shrimp, Rice and Corn Salad image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 3/4 cups salted water
1 cup long grain "aromatic rice" like Texmati
1/2 cup olive oil
4 to 6 tablespoons fresh lime juice
1 teaspoon cumin powder
Salt
1 to 2 fresh jalapeno peppers, seeded and finely minced
1 package (10 ounces)frozen corn kernels, thawed
1 small red, and yellow bell pepper, seeded and cut into 1/4-inch dice
1/2 cup pimento stuffed green Spanish olives, chopped
2 tomatoes, seeded and cut into 1/2inch dice
12 large cooked shrimp, halved along the back
1/2 cup (packed) cilantro, chopped
Mesclun lettuce, washed
1/2 cup pitted jumbo ripe black olives, slivered

Steps:

Bring the salted water to a boil. Add the rice, cover and simmer over low heat for 12 to 15 minutes or until just done. Immediately drain the rice when tender, rinse under cold water to stop the cooking process and drain again. Pat dry and set aside until later.
In the bottom of a mixing bowl stir together the olive oil, lime juice, cumin, salt and jalapeno peppers. Add the rice to the dressing along with corn, bell peppers and olives; adjust the seasoning.
In a separate mixing bowl combine the tomatoes with the shrimp and cilantro.
On each dinner plate arrange a bed of lettuce. Center rice and corn salad over the top. Place the shrimp in the center and garnish with black olives.

Latin Shrimp and Rice image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 tomatillos (about 8 ounces), husked, rinsed and roughly chopped
1 white onion (1/2 cut into chunks, 1/2 sliced)
1 green bell pepper, chopped
1/2 cup chopped cilantro stems, plus chopped cilantro leaves for topping
1 jalapeno pepper (remove seeds for less heat)
4 cloves garlic, smashed
3 tablespoons extra-virgin olive oil
4 cups low-sodium chicken broth
Kosher salt
1 cup long-grain white rice
1 1/2 pounds large shrimp, peeled and deveined

Steps:

Combine the tomatillos, onion chunks, one-quarter of the bell pepper, the cilantro stems, jalapeño, garlic and 1 tablespoon olive oil in a blender. Puree until very smooth.
Heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons olive oil, then add the sliced onion and remaining bell pepper. Cook until slightly softened, about 3 minutes. Add the tomatillo puree and cook until thickened, 3 to 5 minutes. Add the chicken broth and 2 cups water. Bring to a simmer and season with 1/2 teaspoon salt. Add the rice, cover and simmer until al dente, about 13 minutes.
Add the shrimp to the pot and return to a simmer, then cover and turn off the heat, making sure the shrimp are completely submerged. Let stand until the rice and shrimp are cooked through, about 5 minutes; season with salt. Divide among bowls and top with cilantro leaves.