This shortcut shrimp Arroz a la Tumbado promises all the traditional savory flavors in a fraction of the time! For an irresistible seafood meal, this Mexican favorite never fails to please!
Prepare rice according to package directions.
In medium bowl, season shrimp with 1 tsp salt; set aside.
Preheat broiler to High. On foil-lined baking sheet, arrange onion, red bell pepper, tomatoes and peeled garlic in single layer. Broil for 5 to 10 mins or until starting to soften and char.
Transfer vegetables to blender; pour in water. Pulse until smooth and puréed. Season with remaining salt and pepper; set aside.
In large skillet set over medium-high heat, add puréed sauce, 3 tbsp cilantro and the lemon juice. Cook for 10 to 15 mins or until sauce thickens slightly. Add shrimp; cook for about 2 to 3 mins or until shrimp is cooked through. Stir in rice.
Divide evenly among 4 serving plates; sprinkle with remaining cilantro.
Serve with lemon wedges if desired.
For a seafood medley, add lump crab, cooked clams and chunks of white-fleshed fish to the dish.