• Before starting, wash and dry all produce.
• To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice and corn, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed. 
• Remove 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.
• To a small bowl, add sour cream and lime zest. 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.
• When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 3-5 min, stirring occasionally, until peppers are tender-crisp. 
• Season with salt and pepper. Transfer veggies to a large bowl and cover to keep warm.

• To the same pan, add 1 tbsp (2 tbsp) butter. 
• Add tomato sauce base, flour and remaining Enchilada Spice Blend. Cook, whisking constantly, until fragrant, 1 min.
• Add shrimp, broth concentrate and 1/2 cup (1 cup) water. Bring to a boil over medium-high. 
• Once boiling, reduce heat to medium-low. Cook for 2-3 min, stirring often, until sauce thickens slightly and shrimp is cooked through.**

• Fluff rice with a fork.
• To the large bowl with the veggies, Season with salt, 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.

If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.