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Creamy Shrimp Verde with Spiced Rice

This creamy shrimp verde serves juicy, cumin-spiced shrimp in a rich cilantro and green onion cream sauce over colorful rice with black beans. It’s creamy, herby, a little spicy, and considerably more exciting than another sad bowl of plain shrimp and rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 tablespoon olive oil for the rice
  • 1 cup tri-pepper mix diced
  • 1 tablespoon chopped garlic
  • 1 cup uncooked white rice
  • 1 teaspoon ground cumin
  • ½ teaspoon crushed red pepper
  • 1 teaspoon kosher salt
  • 2 cups chicken stock
  • 1 cup packed fresh cilantro
  • 3 green onions
  • 1 ½ cups heavy whipping cream
  • ¼ cup fresh cilantro chopped, for garnish
  • 2 green onions thinly sliced, for garnish
  • 1 teaspoon ground cumin
  • ½ teaspoon crushed red pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 pound raw peeled shrimp
  • 1 tablespoon olive oil for the shrimp
  • 1 tablespoon chopped garlic
  • 1 ½ cups cooked black beans

Instructions

  • Sauté Peppers: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the tri-pepper mix and cook for about 2 to 3 minutes, stirring occasionally, until slightly softened.
  • Add Garlic: Stir in 1 tablespoon chopped garlic and cook for about 30 seconds, just until fragrant.
  • Toast Rice and Spices: Add the white rice, 1 teaspoon cumin, ½ teaspoon crushed red pepper, and 1 teaspoon kosher salt. Stir well and cook for about 1 minute to lightly toast the rice and spices.
  • Add Chicken Stock: Pour in the chicken stock and stir to combine. Bring the mixture to a gentle simmer.
  • Cook Rice: Reduce the heat to low and cover the pot. Cook for about 15 to 18 minutes, or until the rice is tender and the chicken stock has been absorbed.
  • Make Verde Cream: While the rice cooks, add 1 cup cilantro and 3 green onions to a food processor. Pour in the heavy whipping cream and process until smooth and pale green.
  • Prepare Garnishes: Chop the remaining ¼ cup cilantro and thinly slice the remaining 2 green onions. Set them aside for serving.
  • Season Shrimp: In a large bowl, combine 1 teaspoon cumin, ½ teaspoon crushed red pepper, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Add the shrimp and toss until evenly coated.
  • Heat Skillet: Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Cook Garlic: Add 1 tablespoon chopped garlic and cook for about 30 seconds, stirring constantly so it does not burn.
  • Cook Shrimp: Add the seasoned shrimp to the skillet and cook for about 1 to 2 minutes, stirring occasionally.
  • Add Verde Cream: Reduce the heat to medium and pour the cilantro cream mixture over the shrimp. Stir well and gently simmer for about 3 to 4 minutes, or until the shrimp are opaque and cooked through and the sauce is hot and creamy.
  • Finish Spiced Rice: Add the cooked black beans to the finished rice and gently stir until evenly combined. Cook over low heat for another 1 to 2 minutes, if needed, until the beans are heated through.
  • Plate and Serve: Spoon the spiced rice and black beans onto plates. Top with the creamy shrimp verde and spoon additional sauce over each serving.
  • Garnish: Finish with the chopped cilantro and sliced green onions. Serve immediately.