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Texiana Shrimp & Rice

Texiana Shrimp & Rice recipe image
This Texiana Shrimp & Rice is a vibrant one-pot meal that brings the bold flavors of the Southwest to your dinner table. Succulent shrimp are cooked directly into fragrant rice infused with cumin, oregano, and fresh lemon juice. The dish is brightened by crisp green peppers, roasted chiles, and a generous sprinkle of fresh cilantro. It offers a perfect balance of savory spices and fresh herbs, making it an ideal choice for a quick yet impressive weeknight dinner. The rice absorbs the seafood stock and aromatics, creating a rich base that complements the tender shrimp. Serve it family-style for a satisfying meal that feels both comforting and festive.
Cooking Method: , , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 244.2
Dietary: Gluten-free
Description
This Texiana Shrimp & Rice is a vibrant one-pot meal that brings the bold flavors of the Southwest to your dinner table. Succulent shrimp are cooked directly into fragrant rice infused with cumin, oregano, and fresh lemon juice. The dish is brightened by crisp green peppers, roasted chiles, and a generous sprinkle of fresh cilantro. It offers a perfect balance of savory spices and fresh herbs, making it an ideal choice for a quick yet impressive weeknight dinner. The rice absorbs the seafood stock and aromatics, creating a rich base that complements the tender shrimp. Serve it family-style for a satisfying meal that feels both comforting and festive.
Ingredients
  • 1 1/2 pound Large shrimp
  • 3 tablespoon Oil; preferably canola or
Directions
  1. 1
    Peel and devein the shrimp, saving the shells for stock if desired. Refrigerate the shrimp until ready to use.
  2. 2
    Warm the oil in a heavy skillet or Dutch oven over medium heat.
  3. 3
    Add the chopped onions, minced garlic, chopped green bell pepper, and roasted green chile. Sauté, stirring occasionally, until the onions have softened, about 5 minutes.
  4. 4
    Add the toasted ground cumin seeds, dried oregano, white pepper, salt, and bay leaf. Stir to combine.
  5. 5
    Add the uncooked rice to the skillet, stirring to coat all the grains with the oil and spices. Cook for another couple of minutes.
  6. 6
    Pour in the shrimp or seafood stock and the fresh lemon juice. Bring the liquid to a boil.
  7. 7
    Cover the skillet, reduce the heat to medium-low, and simmer for 18 minutes. Check toward the end to ensure the mixture is not sticking.
  8. 8
    Add the prepared shrimp and sliced green onions to the skillet, stirring to incorporate them into the rice.
  9. 9
    Cook for 2 to 3 minutes more, or until the shrimp are pink and opaque.
  10. 10
    Remove the skillet from the heat. Let the shrimp and rice sit, covered, for 10 minutes to allow the rice to steam and finish absorbing the liquid.
  11. 11
    Sprinkle the chopped cilantro over the dish. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 244.2kcal
% Daily Value *
Total Fat 12.4g20%
Saturated Fat 1.9g10%
Cholesterol 258.8mg87%
Sodium 532.9mg23%
Total Carbohydrate 0.3g1%
Dietary Fiber 0.0g0%
Sugars 0.3g
Protein 34.0g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shrimp, rice, tex-mex, one-pot, seafood, quick dinner, cilantro, cumin, peppers, stock, easy, weeknight, family meal, spicy, herbs, lemon, garlic, onions, comfort food, main course
Read it online: https://www.chefs-mate.com/recipe/texiana-shrimp-rice/