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.