Salsa Verde Shrimp And Garlic Cilantro Rice With Red Peppers Food

SALSA VERDE SHRIMP AND GARLIC-CILANTRO RICE WITH RED PEPPERS

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using 16 oz. shrimp, follow same instructions, working in batches if necessary, until shrimp reaches a minimum internal temperature. If using diced chicken, follow same instructions as shrimp in Steps 2 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. 1 Cook the Rice Mince cilantro (no need to stem).Mince garlic.Bring a small pot with rice, 1 1/2 cups water, garlic, and a pinch of *salt to a boil.Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner and stir in cilantro. Cover and set aside.While rice cooks, prepare remaining ingredients. 2 Prepare the Ingredients Remove husks from tomatillos, rinse again, and cut into 1/2" dice.Stem, seed, remove ribs, and cut red bell pepper into thin strips.Halve and peel onion. Slice halves into thin strips.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Pat shrimp dry. 3 Make the Salsa Verde Heat 1 tsp. olive oil in another small pot over medium-high heat. Add tomatillo, jalapeño (use less if spice-averse), and a pinch of salt and pepper to hot pot. Stir occasionally until lightly browned, 2-3 minutes.Add 1/2 cup water and bring to a simmer. Once simmering, cook until liquid is reduced by half, 3-5 minutes.After liquid is reduced by half, mash until vegetables form the consistency of a chunky salsa.Remove from burner. Stir in sour cream and a pinch of salt and pepper. Cover and set aside. 4 Cook the Shrimp Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.Remove shrimp to a plate. Keep pan over medium-high heat. 5 Cook Vegetables and Finish Dish Add 1 tsp. olive oil, red bell pepper, onion, and a pinch of salt and pepper to hot pan. Stir occasionally until tender and lightly charred, 5-8 minutes.Stir in shrimp and seasoning rub until combined. Remove from burner.Plate dish as pictured on front of card, topping rice with shrimp and vegetables, then salsa verde. Bon appétit!

SALSA VERDE FOR CILANTRO LOVERS

Steps:

• Chop all ingredients by hand or in food processor.
• Food processor gives less chunky version, which is easiest to cook with.
• Squeeze in juice of lime and mix thoroughly.
• Use for cooking, to top your favorite dishes or for dip.

SALSA VERDE CARIBBEAN SHRIMP

Steps:

• Toss the shrimp with 1 tablespoon of the oil, lime juice and black pepper in a large bowl.
• Heat the remaining oil in a 12-inch skillet over medium heat. Add the onion, green pepper and jalapeño pepper. Cook and stir for 4 minutes or until the onion is tender.
• Stir the red pepper, salsa and coconut milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
• Add the shrimp and cilantro. Cook for 5 minutes or until shrimp turn pink. Serve over the rice. Garnish with lime slices and cilantro leaves, if desired.