Cornfetti Jasmin Rice with Shrimp
Source of Recipe
My Friend Joe
Recipe Introduction
Two recipes combined into a new one.
List of Ingredients
2 cups Fully Cooked Thai Jasmine Rice, cooked according to package directions
1 jarCorn and Chile Tomato-Less Salsa
6 Green Onions, finely chopped
1/2 package tri-color Peppers
3/4 cup Green Olives Stuffed with Pimento, coarsely chopped
1/2 cup Fresh Cilantro
1/3 cup Extra Virgin Olive Oil
Juice of 2 Fresh Limes
Zest of 1 Fresh Lime
1 teaspoons Ground Cumin
Salt & Pepper, to taste
1 pound Large Fully Cooked Shrimp, defrosted
Recipe
Cool rice; mix in corn salsa, green onions, peppers, olives and cilantro.
Set aside to marinate for 30 minutes.
Blend oil, lime juice & zest, cumin, salt & pepper in blender or food processor until smooth.
Toss mixture over shrimp, cover, refrigerate and marinate for 30 minutes.
Mix the rice and shrimp together; season with salt and pepper.
Allow to rest about 30 minutes longer at room temperature.
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