Chili Lime Shrimp with Ginger & Cilantro Rice
The fantastic flavor combination of chili pepper, lime, and cilantro in this easy recipe pair wonderfully with our Quandary white wine blend.
Ingredients
- 1 tsp kosher salt
- 1 tsp chili powder
- 1 tsp paprika
- 1/4 tsp black pepper, freshly ground
- 1 lb white shrimp, peeled & deveined
- 1 Tbsp Trefethen extra virgin olive oil
- 1 cup basmati rice, or your favorite rice
- 1 piece fresh ginger, 1-in square, peeled & smashed
- ¼ cup fresh cilantro, roughly chopped
- 1 Tbsp fresh lime juice
- 1 Tbsp butter
Procedure
- 1Combine salt, chili powder, paprika, and fresh pepper in a small bowl and mix well. Set aside.
- 2Cook rice as directed on packaging, adding the fresh ginger and a pinch of salt to the cooking liquid. When rice is finished cooking, discard the ginger, fluff with a fork and fold in fresh cilantro.
- 3As the rice cooks, add spice blend to shrimp and let sit at room temperature until rice is almost finished, about 15 minutes.
- 4Heat a skillet large enough to cook all the shrimp without crowding the pan. Add olive oil and let it heat, then add shrimp to hot pan, taking care that all shrimp are touching the pan’s surface and not stacked or crowded. Sear without stirring for about 2 minutes. Flip the shrimp and sear the other side undisturbed for another 2 minutes.
- 5Remove pan from heat and add the lime juice and butter. Stir the shrimp to melt butter and coat shrimp evenly.
- 6Place the rice in your favorite bowl and top with the shrimp. Drizzle with the pan drippings and enjoy with Trefethen Quandary!
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