Shrimp Veracruz with Brown Rice, Corn, and Olives Recipe

Name: Shrimp Veracruz with Brown Rice, Corn, and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 2 cups uncooked long-grain brown rice; 1 1/2 teaspoons salt; 10 ounces frozen corn kernels, thawed; 6 green onions, finely chopped; 1 red bell pepper, finely chopped; 1 green bell pepper, finely chopped; 3/4 cup coarsely chopped pimiento-stuffed green olives; 1 pound deveined peeled large shrimp; 1 16-ounce jar thick and chunky salsa (medium heat); 1/3 cup olive oil; 1 tablespoon fresh lime juice; 1 1/2 teaspoons ground cumin; 1 teaspoon grated lime peel; Lime wedges

Servings: persons

6 cups water
2 cups uncooked long-grain brown rice
1 1/2 teaspoons salt
10 ounces frozen corn kernels, thawed
6 green onions, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
3/4 cup coarsely chopped pimiento-stuffed green olives
1 pound deveined peeled large shrimp
1 16-ounce jar thick and chunky salsa (medium heat)
1/3 cup olive oil
1 tablespoon fresh lime juice
1 1/2 teaspoons ground cumin
1 teaspoon grated lime peel
Lime wedges

1
Combine 6 cups water, 2 cups rice, and 1 1/2 teaspoons salt in heavy large saucepan.
2
Bring to boil over high heat.
3
Reduce heat to medium, cover, and cook just until rice is tender, about 30 minutes.
4
Stir in corn, then drain.
5
Transfer rice mixture to large bowl.
6
Refrigerate until cold, stirring occasionally, about 1 hour.
7
Mix in green onions, bell peppers, and olives.
8
Boil shrimp in large pot of boiling salted water until cooked through, about 3 minutes.
9
Drain; set aside.
10
Blend salsa, oil, lime juice, cumin, and lime peel in processor until dressing is smooth.
11
Stir half of dressing into rice mixture.
12
(Can be made up to 8 hours ahead.
13
Cover shrimp, rice mixture, and remaining dressing separately and chill.)
14
Mix shrimp and remaining dressing into rice mixture.
15
Season salad with salt and pepper.
16
Transfer salad to large platter.
17
Garnish with lime wedges.

767

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 cups water, 2 cups uncooked long-grain brown rice, 1 1/2 teaspoons salt, 10 ounces frozen corn kernels, thawed, and more.

Yes, Shrimp Veracruz with Brown Rice, Corn, and Olives falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Veracruz with Brown Rice, Corn, and Olives

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