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Best Veracruz-Style Rice and Shrimp
Ingredients
  • 1 POUND EXTRA-LARGE (2½5 PER POUND) SHRIMP, PEELED AND DEVEINED
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
  • 1 MEDIUM YELLOW OR WHITE ONION, CHOPPED
  • 1 JALAPEÑO CHILI, STEMMED, SEEDED AND MINCED, PLUS 1 JALAPEÑO, STEMMED AND SLICED INTO THIN ROUNDS (OPTIONAL)
  • 2 TABLESPOONS TOMATO PASTE
  • 1 BUNCH CILANTRO, STEMS FINELY CHOPPED, LEAVES ROUGHLY CHOPPED, RESERVED SEPARATELY
  • 1½ CUPS LONG-GRAIN WHITE RICE, RINSED AND DRAINED
  • 1 QUART LOW-SODIUM CHICKEN BROTH
  • 1 TEASPOON GRATED LIME ZEST, PLUS LIME WEDGES TO SERVE
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