Camarones a la Mexicana

Reminds me of a Mexican shrimp and grits. A semi-spicy tomato sauce ladled over cilantro rice and topped with seasoned, fried shrimp. What about that doesn’t sound amazing?

Step: 1

Combine chili powder, garlic powder, onion powder, oregano, cumin, allspice, salt, and cayenne pepper in a bowl. Add shrimp and toss to combine with the spices. Set aside for at least 1 hour.

Step: 2

Meanwhile, make the sauce. Melt butter in a pot over medium heat and cook diced onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add 3 tomatoes and cook until beginning to break down, about 20 minutes.

Step: 3

Pour in chicken stock and puree using an immersion blender. Add remaining tomatoes, sliced onion, bell pepper, jalapenos, chili powder, cumin, salt, and pepper. Simmer sauce on medium-low for 45 minutes.

Step: 4

Meanwhile, rinse rice in a mesh strainer. Run strainer under a faucet until the water runs clear. Shake the water off and let rice dry for 10 to 15 minutes.

Step: 5

Pour a thin layer of vegetable oil in another pot and heat over medium heat. Add rice and lightly fry for 4 to 5 minutes. Add garlic and lime zest and cook for 1 minute. Strain oil out of the rice and return to the pot.

Step: 6

Add water, 1 tablespoon lime juice, and salt to the pot. Bring to a boil over medium-high heat; reduce heat to low, cover, and simmer until rice has absorbed most of the liquid, about 20 minutes. Toss with remaining lime juice and cilantro.

Step: 7

Melt butter in a separate pot and add shrimp. Saute shrimp until cooked through, 3 to 4 minutes. Remove from heat.

Step: 8

Scoop some rice on a plate, ladle tomato sauce over it, and top with shrimp. Serve immediately.

Per Serving: 400 calories; protein 24.7g; carbohydrates 52.2g; fat 10.5g; cholesterol 189.9mg; sodium 2606.6mg.

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