There are a few major selling points to this recipe, like it is super quick to make and tastes ridiculously delicious and is gluten free. But my favorite aspect is the sweet and velvety corn rice. Every time you take a bite, you get a scoop of that spicy creaminess – it is SO good. And adding the jalapeño to give it that wonderful spark, is essential. It really corresponds well with the spicy shrimp.
Incredibly important, is to make sure you don’t over cook your shrimp. Once they start to curl inwards and get opaque at the sides, it is time to flip. the second side should only take a minute to cook. Of course the best way to do it is to use a meat thermometer. Internal temperature of shrimp needs to be 145 degrees F.
One of my favorite parts of cooking, is garnishing the meal at the end with something green. It symbolizes a completed mission and adding that little extra finishing touch to your dish shows you care about what you’re serving.
Spicy Shrimp with Creamy Corn Rice
For the Shrimp:
- 4 tbs butter
- 1 onion, diced
- 1 jalapeno, fine chop
- 5 cloves garlic, minced
- 3 cups corn
- 1.5 cups basmati rice
- 3 cups vegetable broth
- 1.5 cups heavy whipping cream
- Place shrimp in a bowl and add the oil and season with all the seasonings. Toss to coat all.
- Heat a large deep skillet on medium high and add the shrimp. Cook for 2 minutes per side, turning once. Transfer to a plate and keep warm
- To the same pan, melt the butter and then add the onion and jalapeño. Cook for 4 minutes. Add the garlic and cook for 30 seconds.
- Add the corn and cook for another 30 seconds. Season with salt and pepper to taste. Add the rice and cook for 1 minute.
- Finally add the broth and cream and mix to combine. Heat on LOW to simmer, COVER THE PAN and cook for about 10-12 minutes or until rice is cooked and absorbed most of the liquid. Stir occasionally. Add more liquid if your rice is still uncooked and continue to cook if needed.
- Plate with your shrimp and top with chives or parsley.