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Veracruz-Style Rice and Shrimp
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A seaside classic from Veracruz, Mexico, the rice dish called arroz a la tumbada often features a medley of seafood. In our streamlined version, we opt for just shrimp to create a one-pot meal that’s easy enough for a weeknight. If you seek chili heat, leave the seeds in the jalapeño that’s minced and also garnish with the optional jalapeño. Serve with lime wedges for a burst of bright acidity.
4
Servings
1 pound extra-large (21/25 per pound) shrimp, peeled and deveined
Kosher salt and ground black pepper
3 tablespoons extra-virgin olive oil
1 medium yellow OR white onion, chopped
1 jalapeño chili, stemmed, seeded and minced, plus 1 jalapeño, stemmed and sliced into thin rounds (optional)
2 tablespoons tomato paste
1 bunch cilantro, stems finely chopped, leaves roughly chopped, reserved separately
1 1/2 cups long-grain white rice, rinsed and drained
1 quart low-sodium chicken broth
1 teaspoon grated lime zest, plus lime wedges to serve
Ingredients
-
1
pound extra-large (21/25 per pound) shrimp, peeled and deveined
-
Kosher salt and ground black pepper
-
3
tablespoons extra-virgin olive oil
-
1
medium yellow OR white onion, chopped
-
1
jalapeño chili, stemmed, seeded and minced, plus 1 jalapeño, stemmed and sliced into thin rounds (optional)
-
2
tablespoons tomato paste
-
1
bunch cilantro, stems finely chopped, leaves roughly chopped, reserved separately
-
1½
cups long-grain white rice, rinsed and drained
-
1
quart low-sodium chicken broth
-
1
teaspoon grated lime zest, plus lime wedges to serve
Directions
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01Season the shrimp with 1 teaspoon salt and ½ teaspoon pepper; set aside at room temperature. In a large Dutch oven over medium, combine the oil, onion and ¼ teaspoon salt; cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Add the minced jalapeño, tomato paste and cilantro stems; cook, stirring occasionally, until the onion is lightly browned, 5 to 7 minutes.
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02Stir in the rice, broth and 1 teaspoon salt. Bring to a simmer over medium-high, then cover, reduce to low and cook without stirring until the rice is tender (it still will be slightly soupy), 15 to 18 minutes.
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03Uncover the pot and distribute the shrimp in an even layer over the rice. Re-cover, remove from the heat and let stand until the shrimp are opaque throughout, about 10 minutes.
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04Add the lime zest and, using a spatula, stir the shrimp and zest into the rice. Taste and season with salt and pepper. Serve garnished with the jalapeño rounds (if using) and the cilantro leaves, and with lime wedges on the side.
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Reviews
December 3, 2022
Salsa from this episode
Is it possible to get the salsa Mr. Kimball made during this episode -- it was with the peanuts and cocoa nibs. It looked awesome, but I can't find the recipe!!
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