Cilantro/Lime Rice with Sautéed Almond Shrimp

with Chef Robert Larios
Photography by Patricia M. Larios

Simplicity in cooking often results in fantastic-tasting food. Sometimes less is more with cooking dishes in the kitchen. Dishes like grilled cheese sandwiches, oven roasted Brussels sprouts and even a Waldorf salad make the list.

In this month’s dish, I make a cilantro and lime rice topped with sautéed almond shrimp. This can be made in about 30 minutes or fewer. The rice has a good balance of lime flavors and cilantro that is a refreshing combination for the summer months. I used shrimp in this recipe, but feel free to use scallops or cubed chicken breasts with the almond slices. I married the rice to it but you may make it separately, too.

¡Buen provecho!



RECIPE: Cilantro/Lime Rice with Sautéed Almond Shrimp

Yields4 ServingsTotal Time30 mins

Cilantro and Lime Rice
 2 cups water
 1 cup white rice
 2 tbsp butter
 2 limes; use juice and lime zest
 ½ cup cilantro, finely chopped
Sautéed Almond Shrimp
 ½ cup almonds, sliced
 ¼ cup white onion, diced
 Sea salt and freshly cracked pepper to taste
 2 cloves garlic, minced
 Juice one lemon
 12 uncooked small shrimp (41/50 size), peeled
 1 tbsp extra virgin olive oil

1

Bring the water to a boil; stir the butter and rice into the water. Add cilantro, sea salt and pepper. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.

2

Remove zest from two limes and then squeeze lime juice from each. Set aside until rice is cooked. Add juice and zest, then mix.

3

In medium heat, add olive oil in a skillet. Add minced garlic, diced onion, sea salt and pepper. When almonds begin to turn golden brown, add (peeled) shrimp and lemon juice. Once shrimp turn pink, turn heat off.

4

Use a small bowl to pack rice to brim and place on plate to make a decorative appearance. Add shrimp and almond pieces to the top of the rice structure. Add some more chopped cilantro and sautéed almonds around the plate.

Ingredients

Cilantro and Lime Rice
 2 cups water
 1 cup white rice
 2 tbsp butter
 2 limes; use juice and lime zest
 ½ cup cilantro, finely chopped
Sautéed Almond Shrimp
 ½ cup almonds, sliced
 ¼ cup white onion, diced
 Sea salt and freshly cracked pepper to taste
 2 cloves garlic, minced
 Juice one lemon
 12 uncooked small shrimp (41/50 size), peeled
 1 tbsp extra virgin olive oil

Directions

1

Bring the water to a boil; stir the butter and rice into the water. Add cilantro, sea salt and pepper. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.

2

Remove zest from two limes and then squeeze lime juice from each. Set aside until rice is cooked. Add juice and zest, then mix.

3

In medium heat, add olive oil in a skillet. Add minced garlic, diced onion, sea salt and pepper. When almonds begin to turn golden brown, add (peeled) shrimp and lemon juice. Once shrimp turn pink, turn heat off.

4

Use a small bowl to pack rice to brim and place on plate to make a decorative appearance. Add shrimp and almond pieces to the top of the rice structure. Add some more chopped cilantro and sautéed almonds around the plate.

Notes

Cilantro/Lime Rice with Sautéed Almond Shrimp

Cooking TIDBIT
You may use different sizes of shrimp and even other types seafood including fish or scallops.

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