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Veracruz-Style Rice and Shrimp
A seaside classic from Veracruz, Mexico, the rice dish called arroz a la tumbada often features a medley of seafood. In our streamlined version, we opt for just shrimp to create a one-pot meal that’s easy enough for a weeknight. If you seek chili heat, leave the seeds in the jalapeño that’s minced and also garnish with the optional jalapeño. Serve with lime wedges for a burst of bright acidity.
4
Servings
1 hour
30 minutes active
Ingredients
-
1
pound extra-large (21/25 per pound) shrimp, peeled and deveined
-
Kosher salt and ground black pepper
Directions
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01Season the shrimp with 1 teaspoon salt and ½ teaspoon pepper; set aside at room temperature. In a large Dutch oven over medium, combine the oil, onion and ¼ teaspoon salt; cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Add the minced jalapeño, tomato paste and cilantro stems; cook, stirring occasionally, until the onion is lightly browned, 5 to 7 minutes.
Reviews
December 3, 2022
Salsa from this episode
Is it possible to get the salsa Mr. Kimball made during this episode -- it was with the peanuts and cocoa nibs. It looked awesome, but I can't find the recipe!!
February 19, 2023
Just yum.
Flavors were amazing. I love fresh jalapeños on top.
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