Steamed Carrot Rice and Fiery Southwest Jumbo Shrimp
Submitted by Hugo Gonzalez
Prep Time: 10 Minutes
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Ingredients:Rice
1 ½ - 2 cups of Jasmine rice or other choice of rice. Diced carrots, as many as you like ¼ of chopped onion sea salt, to taste Shrimp 1 1/2 Pounds of cooked jumbo shrimp with or without tail. 5 cloves garlic, crushed or diced 2 Sliced Avocados 2 cups fresh cilantro, chopped 1 sliced lemon 1/4 cup olive oil sea salt, to taste 2 cups of Hunt’s fire roasted diced tomatoes ½ cup of water 1 tsp or more if desired of sauce from can of chipotle adobo sauce. |
Directions:Wash-rinse the rice for a few minutes
Place the rice in a sauce pan; add water to 1 inch above the rice and cover. Put it to high settings on the burner for about 3-5 min. remove the lid and add carrots, sea salt, and chopped onions. Cover it back up and keep in the high fire for about 3-5 more minutes and let it boil. Then lower the burner to the lowest setting for about 10 more minutes. Remove from burner but leave the lead on. (During the high burning process, keep an eye so that water does not completely evaporates, add water if necessary) While cooking the rice Turn on the burner to high settings. In a large pan add the olive oil, diced/crushed garlic, and jumbo shrimp for about 3-5 min. Lower the burner to low settings and add 1/2 cup of water, fresh chopped cilantro, and Hunts fire roasted diced tomatoes, and desired chipotle adobo sauce and mix it with a spoon. Let it simmer for about 7-10 min. at a low setting and remove from burner. Serve the fluffy carrot rice and place a serving of fiery Southwest Jumbo shrimp on top of it. Top it with sliced avocados, cilantro leafs and sliced lemon on the side. Eat it with oven cooked tortilla chips of choice and drink of choice as a companion. |