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shrimp pico rice skillet

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Shrimp Pico Rice Skillet

A twist on a Texas favorite, made with succulent shrimp, spicy jalapeños and rice, my Shrimp Pico Rice Skillet is a homage to my South Texas roots. This one-skillet dish starts off on the stove-top and is completed in the oven, served warm with plenty of fresh lime juice.

Ingredients :
  • Lime wedges
  • 1/2 cup Cilantro chopped
  • 1 pound Shrimp peeled and deveined
  • 1/2 tsp. Pepper
  • 1 tsp. Salt
  • 1 tsp. Cumin
  • 3 cups Chicken or vegetable broth
  • 14 1/2 oz. Diced tomatoes
  • 2 cups White Rice
  • 1 Jalapeno pepper seeded and diced
  • 3 cloves Garlic chopped
  • 1 Small onion
  • 2 tbsp. Olive oi
Directions :
  1. Preheat oven to 350 degrees F. In a cast-iron skillet or ovenproof skillet, heat olive oil over medium-high heat. Add onion, garlic, and jalapeno to skillet and cook until onions are translucent and jalapenos are softened, stirring often about 3-4 minutes. Add rice, stir and continue to cook for 2 minutes. Stir in tomatoes, broth, cumin, salt, and pepper. Bring to a boil.
  2. Carefully transfer skillet to oven; bake for 15-20 minutes. Carefully remove skillet from oven, place shrimp over rice, and return to oven. Bake for 5-7 minutes, or until shrimp are opaque.
  3. Sprinkle with cilantro and serve with lime wedges.

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