Spicy Chipotle Shrimp with Jalapeno Green Rice

Next time you feel a cold coming on, reach for your spice cabinet and your fridge’s produce drawer to rev up your immune system. With antioxidant, anti-inflammatory and sometimes even antibacterial qualities, spices have long been prized for their medicinal qualities.

From breakfast to dinner, spicy ingredients like cinnamon, allspice, cayenne, Chinese 5-spice powder, turmeric and curry powder keep you healthy all day long. In this recipe, the jalapeño and chipotle chiles give your body much needed heat during the cold season.

Spicy Chipotle Shrimp with Jalapeño Green Rice

  • 5 garlic cloves (2 chopped)
  • 1 small onion (chopped)
  • 1 cup loosely packed cilantro (chopped, plus more for serving)
  • 1 to 2 jalapeños—stemmed (seeded and chopped
  • 1½ cups chicken broth
  • 3 tablespoons Dijon mustard
  • ¼ cup olive oil
  • 2 cups medium-grain rice (soaked for about 30 minutes and drained)
  • Salt
  • Zest of 1 lime
  • One 15-ounce can fire-roasted crushed tomatoes
  • 2 chipotle chiles in adobo sauce
  • 1 pound medium shrimp (peeled and deveined)
  1. In a medium saucepan, stir together the 2 cloves chopped garlic, onion, cilantro, jalapeño, broth, mustard, 2 tablespoons oil, ¾ cup water and ¾ teaspoon salt; bring to a boil over medium-high heat. Using an immersion blender, blend until finely chopped. Return to a boil and stir in the rice; cover tightly and simmer over medium-low heat until cooked, about 15 minutes. Remove from the heat and let stand for 5 minutes. Add the lime zest and fluff with a fork.
  2. Meanwhile, in a blender, combine the tomatoes, chiles, remaining 2 tablespoons oil, remaining 3 whole cloves garlic and ½ cup water until smooth; season with about 1 teaspoon salt. Transfer to a large skillet and cook until heated, about 5 minutes. Add the shrimp and cook, stirring occasionally, until cooked through, about 4 minutes. Serve with the rice.

Comments are closed.