Veracruz-Style Rice and Shrimp

配料

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

步骤

Season 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.

Stir 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.

Uncover 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.

Add 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.

备注

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.