Mexican Spiced Shrimp with Rice and Black Beans
Spiced shrimp, rice, black beans and peppers cooked in one pan
Ingredients
- 1 1/2 pound peal on shrimp
- 2 Jalapenos diced
- 1 Red pepper diced
- 1 small Onion, dice one half, and cut the other half in half
- 3 Cloves garlic minced
- 2 tbsp Avocado oil or clarified butter
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 2 tbsp chili powder
- 3/4 tbsp Cumin
- 1 tsp Kosher salt
- 1/2 tsp Fresh ground pepper
- 1 15 oz Can black beans, drained and rinsed
- 1 15 oz Can diced tomatoes with chilis
- 1 cup long grain rice
- 2 cups water
- 1 Dried ancho chili
- 1 lime cut in half
- 1 bunch cilantro
- 1 Avocado optional
Instructions
- Peel the shrimp and place the shells in a pot with the 2 cups water, the ancho chili, and half of the lime. Let simmer while you prep the rest of the ingredients.
- Devein the shrimp and pat dry.
- Mix all of the spices, salt, and pepper together. I use a mortar and pestle because it helps to break up the oils and make them more vibrant.
- Use half the spice mixture to cover the shrimp.
- Heat a large skillet over medium-high heat; I use a cast iron
- Heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot but not smoking, swirl to coat the pan, then add the shrimp.
- Cook the shrimp for about two minutes on each side, and remove from the pan.
- Add the remaining one tablespoon of oil, onion, jalapeno, and bell pepper. Cook until the vegetables begin to soften, about 5 minutes.
- While the Vegetables are cooking, add half the cilantro to a blender with 1/4 of the onion, the strained shrimp shell broth, and the ancho chili and process until completely liquefied.
- Add the garlic to the vegetables and stir.
- Add the rice, beans, and tomatoes, the remaining seasoning mix, and the shrimp cilantro broth.
- Stir well and bring to a boil, reduce the heat to medium-low, cover and cook for 15 minutes.
- Add the shrimp, cover, and cook for 5 more minutes.
- To serve, squeeze the remaining half lime over and top with chopped cilantro and avocado.
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