Chipotle Rice with Shrimp and Cilantro | Christopher Kimball’s Milk Street

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Milk Street Recipe

Chipotle Rice with Shrimp and Cilantro

50 minutes (20 minutes active)

Chipotle Rice with Shrimp and Cilantro

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.

4

Servings

Tip

Don’t lift the lid to peek at the shrimp after they’ve been added to the pan, except to stir them into the rice. Uncovering releases the residual heat needed for gently cooking the shrimp.

50 minutes (20 minutes active)

Ingredients

  • 1

    pound extra-large (21/25 per pound) shrimp, peeled (tails left on), deveined and patted dry

  • Kosher salt and ground black pepper

Directions

  1. 01
    Season the shrimp with ½ teaspoon each salt and pepper; set aside at room temperature.

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