Quick and Easy Arroz a la Tumbado with Shrimp
Arroz a la Tumbado is a classic Veracruz seafood and rice dish. This speedy version is prepared with brown rice and uses only shrimp for easy preparation.
Ingredients
- 1 bag Success® Brown Rice
- 1 1/2 lb shrimp, peeled, deveined and tails removed
- 2 tsp salt, divided
- 1 medium onion, quartered and peeled
- 1 red bell pepper, halved and seeded
- 4 ripe plum tomatoes, halved
- 6 cloves peeled garlic
- 1/2 cup water
- 1 tsp black pepper
- 4 tbsp cilantro, finely chopped, divided
- 2 tbsp lemon juice
Instructions
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!
Step 1
Prepare rice according to package directions.
Step 2
In medium bowl, season shrimp with 1 tsp salt; set aside.
Step 3
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.
Step 4
Transfer vegetables to blender; pour in water. Pulse until smooth and puréed. Season with remaining salt and pepper; set aside.
Step 5
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.
Step 6
Divide evenly among 4 serving plates; sprinkle with remaining cilantro.
Recipe Tips
Serve with lemon wedges if desired.
For a seafood medley, add lump crab, cooked clams and chunks of white-fleshed fish to the dish.
