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Fish


1/2 pounds medium-size peeled, deveined raw shrimp
3 cups thinly sliced bell peppers
1 cup thinly sliced red onion
1 medium jalapeño chile, seeded and thinly sliced lengthwise
2 1/2 teaspoons ground cumin
1 teaspoon ancho chile powder
1/2 teaspoon garlic powder
2 tablespoons olive oil
1/2 cup chopped fresh cilantro, plus leaves for garnish
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon fresh lime juice
Hot cooked rice,
diced avocado,
pico de gallo, and
lime wedges for serving

oss together shrimp, bell peppers, onion, jalapeño, cumin, chile powder, and garlic powder in a large bowl.

To cook now: Preheat oven to high broil with rack positioned 6 inches from heat source. Arrange mixture on a rimmed baking sheet; drizzle with oil. Broil in preheated oven until shrimp is cooked through and mixture is tender and slightly browned, 7 to 9 minutes, stirring every 3 minutes to cook evenly. Sprinkle with chopped cilantro, salt, and black pepper; drizzle with lime juice. Serve in bowls on top of rice with avocado, pico de gallo, lime wedges, and cilantro leaves for garnish.

To freeze for later: Place mixture into a large ziplock plastic freezer bag. Flatten, seal, and freeze up to 3 months.

To thaw and cook: Thaw overnight in refrigerator or at room temperature 1 hour. Preheat oven to high broil with rack positioned 6 inches from heat source. Break up any clumps of thawed shrimp mixture (some pieces may still be slightly frozen). Arrange mixture on a rimmed baking sheet; drizzle with oil. Broil in preheated oven until shrimp is cooked through and mixture is tender and slightly browned, 9 to 11 minutes, stirring every 4 minutes to cook evenly. Sprinkle with chopped cilantro, salt, and black pepper; drizzle with lime juice. Serve in bowls on top of rice with avocado, pico de gallo, lime wedges, and cilantro leaves for garnish.

Unrated