Mexican-Spiced Shrimp Bowls

Family Friendly

with Jewelled Rice and Red Sauce

10 min

Difficulty: 2/3

Mexican

Is there anything better than digging into a rice bowl? Packed with smoky aromatic spices, crisp veggies and red saucy shrimp, this festive dish will immediately transport you to Mexico, no passport required! Ingredients: Shrimp • Green pepper • Sweet bell pepper • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Limes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • All-purpose flour (wheat) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Shrimp

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Measuring Spoons

Strainer

Zester

Large Bowl

Small Bowl

Large Non-Stick Pan

Medium Pot

Whisk

Measuring Cups

Tags

Family Friendly

Ingredients

Shrimp

285 g

All-Purpose Flour

1 tbsp

Enchilada Spice Blend

8 g

Vegetable Broth Concentrate

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Green Bell Pepper

1 unit(s)

Corn Kernels

113 g

Basmati Rice

0.75 cup

Sour Cream

1 unit(s)

Cilantro

7 g

Lime

1 unit(s)

Tomato Sauce Base

2 tbsp

Oil

0.5 tbsp

Pepper

0.125 tsp

Salt

0.25 tsp

Butter

1 tbsp

Preparation

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.**