Best 2 Salsa Verde Rice With Shrimp Recipes

SALSA VERDE SHRIMP

Steps:

• Peel the outer skins/husks off the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half. (See Note 1)
• In the Dutch oven or large stock pot bring 6 cups of water to a boil. Add the tomatillos, chiles and onion. Cook for 8 minutes.
• Carefully remove with a slotted spoon and place all the peppers, tomatillos, onion, garlic and cilantro in a food processor, blender or Vitamix, and process until smooth. Use 2 cups of the salsa for this recipe and reserve remaining for other use.
• In a bowl season the shrimp with kosher salt, black pepper and garlic powder.
• In a large skillet add oil and sautée shrimp 2 minutes per side. Pour the 2 cups of salsa verde on top and cook 2 minutes more, stirring. Stir in half of the cilantro leaves.
• Spoon over steamed rice and top with remaining cilantro.

SALSA VERDE RICE WITH SHRIMP

Steps:

• Combine rice, broth, butter, and ½ cup of salsa in a pot, and bring to a boil.
• Cover with a tight-fitting lid. Reduce heat to maintain a low simmer, and cook for 15 minutes.
• Remove from heat (keep covered) and steam for 10 minutes. Fluff with fork and serve.
• If rice is too firm at the end of cooking, it may be necessary to add 1 to 2 tablespoons of liquid and cook longer.
• In a large skillet over medium-high, heat oil.
• Season shrimp with salt and cook until cooked through, 2 minutes per side.
• Serve rice topped with shrimp and salsa verde.