Shrimp Verde

A.K.A. Green Shrimps. Probably one of the easier recipes I've made, simply for the fact there are 4 ingredients. Shrimp, rice, Salsa verde, and chicken broth. Probably everything is in your pantry minus the shrimp. Super uber delicious.

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.

 Olive oil on med-high heat.

 Oh yes, one more ingredient if you are garlic lovers like us, I add 2 of these beauties into pan right in with the shrimp.

 I use Trader Joe's Argentinian Red Shrimp from the frozen section. It's peeled, deveined, and cooks up really nice. They are a little bit bigger too.

 Right after you add shrimp, add rest of the salsa verde (1/2 c) into the pan along with the shrimp with a little salt and pepper (just a pinch or two).

 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!