Mexican-Spiced Shrimp Bowls-FD
with Jewelled Rice and Red Sauce
Is there anything better than digging into a bountiful rice bowl? Packed with smoky aromatic spices, crisp veggies and red sauce-slathered shrimp, this festive dish will immediately transport you to Mexico (no passport required!).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit(s)
Vegetable Broth Concentrate
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Bell Pepper
1 unit(s)
Corn Kernels
¾ cup
Basmati Rice
1 unit(s)
Sour Cream
7 g
Cilantro
1 unit(s)
Lime
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
½ tbsp
Unsalted Butter*
¼ tsp
Salt*
½ tbsp
Butter*
Nutrition Values
Utensils
Instructions
- Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot.
- Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat.
- Set aside, still covered.
- Meanwhile, core, then cut peppers into 1/2-inch pieces.
- Roughly chop cilantro.
- Zest lime, then cut into wedges.
- Add sour cream and lime zest to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt, pepper and half the Enchilada Spice Blend.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and half the corn (use all for 4 ppl). Cook, stirring occasionally, until peppers are tender-crisp, 3-5 min.
- Season with salt and pepper. Transfer veggies to a large bowl and cover to keep warm.
- Reduce heat to medium.
- Add 1/2 tbsp oil, then shrimp to the same pan. (NOTE: Don't overcrowd the pan; cook shrimp in 2 batches for 4 ppl, using 1/2 tbsp oil per batch!) Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Transfer shrimp to a plate and cover to keep warm.
- Add 1/2 tbsp butter (dbl for 4 ppl) to the same pan.
- Add tomato sauce base, flour and remaining Enchilada Spice Blend. Cook, whisking constantly, until fragrant, 1 min.
- Add broth concentrate and 1/2 cup water (dbl for 4 ppl). Bring to a boil over medium-high.
- Once boiling, reduce heat to medium-low. Cook, whisking often, until sauce thickens slightly, 1-2 min.
- Remove the pan from heat.
- Return shrimp to pan, then toss to coat.
- Fluff rice with a fork.
- Add rice to the large bowl with veggies, then stir to combine.
- Divide rice between bowls.
- Top with shrimp and red sauce.
- Dollop lime crema over top.
- Sprinkle with cilantro and squeeze over a lime wedge, if desired.