Cook rice according to directions with 1 cup broth, 1/2 c salsa verde. Let those flavors get all up in the rice. I love the Trader Joe's organic brown basmati (quick cook). It is done in around 20 minutes. P.S. as a side tip, if you want any extra flavor with anything that is usually boiled in water, flavor it up with your favorite broth or add any seasonings you like. Adding the salsa verde from the get go really gave the rice a great flavor.
Let them simmer for 2-3 minutes until pink and your shrimp will be done. Be careful to not overcook your shrimp or it'll taste like rubber. Shrimp cooks incredibly fast so don't think just because it's just a couple of minutes they won't be done...promise, they will be!
I just serve up the rice and shrimp all together and enjoy.
Here's the rundown:
1 16oz. bottle of mild salsa verde (still gives it a nice kick)
1 lb shrimp peeled and deveined
1 cup quick cook TJs basmati rice
1 cup chicken broth
Optional 2 cloves garlic
Cook rice according to directions on package until done (substituting salsa verde and broth for the water)
1 tbsp olive oil in med/high heat pan. Add shrimp, s&p, garlic and salsa verde. Simmer and flip shrimp for 2-3 minutes each side until slightly pink.
Serve together and enjoy.
Joey and I were huge fans of this and will make it again soon. Inexpensive and delicious, and took about 20 minutes start to finish, and there were plenty of leftovers to dig into the next day!