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Chipotle Rice with Shrimp and Cilantro
50 minutes (20 minutes active)
This is our adaptation of a recipe from “More Mexican Everyday” by Rick Bayless. Adding the shrimp at the end, after the rice has steamed, and allowing them to cook gently with residual heat ensures they are plump and tender and not overdone. We layer in herbal notes by simmering minced cilantro stems with the rice, then folding in chopped cilantro leaves just before serving. If you like, offer lime wedges for squeezing.
pound extra-large (21/25 per pound) shrimp, peeled (tails left on), deveined and patted dry
Kosher salt and ground black pepper
01Season the shrimp with ½ teaspoon each salt and pepper; set aside at room temperature.
I made this for dinner tonight using leftover white rice (from a beef w/peppers meals a few nights ago) and some leftover farro. After saute-ing the veggies per the recipe, including the rice/farro mix, I added enough chicken broth to wet it all and provide the steam for cooking the shrimp. It was delicious! Because it was just the two of us, and I was basing everything on my leftovers, I guessed at some of the amounts. The rice/farro pile was somewhere between 2 and 3 cups. The remaining chipotles in adobo at the bottom of the jar amounted to about 1 Tbs. minced (PERFECT amount!) The pile of cilantro amounted to about 3/4 to 1 cup after being chopped. The chopped stems were probably less than 1/4 cup. I just eyeballed everything. I hope it comes out the same the next time I make this easy peasey dish!
This is an excellent recipe. Easy to prepare & bursting with flavor. The technique for cooking the shrimp off-heat results in succulent shrimps. One addition I encourage others to try: grilled pineapple added at serving. When the shrimp were cooking, we grilled pineapple rings, then diced and scattered on top. The carmelized pineapple was a nice compliment to the chipotle.