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