Texiana Shrimp and Rice

 

                This Texas variation on a Cajun jambalaya blends Louisiana and Southwestern flavors.

Serves 6

• 1½ pounds large shrimp
• 3 tablespoons oil, canola or corn
• 2 medium onions, chopped
• 2 galic cloves, minced
• 1 large green bell pepper,chopped
• ¼ cup chopped roasted green chile, poblano or New Mexican
• 1 teaspoon cumin seeds, toasted and ground
• 1 teaspoon oregano, preferably Mexican
• 1 teaspoon white pepper
• 1 teaspoon salt
• 1 bay leaf
• 1½ cups uncooked rice
• 3 cups shrimp or seafood stock
• 2 tablespoons fresh lemon juice
• 6 green onions, sliced
• ¼ cup chopped cilantro

1. Peel and devein the shrimp ; save the shells for stock.
2. Refrigerate the shrimp until you are ready to use them.
3. Warm the oil in a heavy skillet or Dutch oven over medium heat ; add the onions, garlic, green bell pepper, and green chile, and sauté stirring occasionally, until the onions have softened, about 5 minutes.
4. Add the dried seasonings and the rice, stirring to coat all the grains, and cook another couple minutes ; add the stock and the lemon juice, and bring the liquid to a boil.
5. Cover the skillet, reduce the heat to medium-low, and simmer 18 minutes ; check the mixture toward the end of cooking time, and stir if the rice appears to be sticking.
6. Add the shrimp and the sliced green onions, stirring to incorporate them ; cook 2 to 3 minutes more.
7. Remove the skillet from the heat, and let the shrimp and rice sit, covered, for 10 minutes ; then sprinkle the cilantro over the dish, and serve it immediately.

BON APPÉTIT