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Milk Street Bowtie Veracruz-Style Rice and Shrimp

Veracruz-Style Rice and Shrimp

4 Servings
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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
  • 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

  • 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

Veracruz-Style Rice and Shrimp

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Reviews
MIchael H.
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!!