Sunday, August 3, 2008

Chili-Lime Shrimp w/peppers and Mexican rice

Ok, so I cheated on tonight's dinner. I used a pre-made rub for our shrimp and it was delicious. We went to Williams-Sonoma yesterday so we could pick up a grater and pot scrub brush;I made an impulse buy as we were checking out, the Chili-Lime Rub w/ Sea Salt. I highly reccomend it.

I bought some frozen shrimp, thawed them out, and liberally applied the rub. Then, I cooked the shrimp in a cast -iron grill. I served the shrimp with sauteed peppers and onions, and Meixcan-style rice (recipe below).

Mexican Rice from (this recipe was very easy and all of the ingredients were already in my pantry or refrigerator. I adjusted a few things; the original recipe can be found here,

3 tablespoons vegetable oil

1 cup uncooked long-grain rice

1 garlic clove, chopped

1/2 teaspoon ground cumin

1/4 cup chopped onion

1 cup tomato sauce

2 cups chicken broth

Salt to taste

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden, abour 3-4 minutes. While rice is cooking, add cumin.

Stir in onion and garlic and cook until tender. Stir in tomato sauce and chicken broth; bring to boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.


  1. ooh, I've seen this seasoning and wondered how it would taste. What a great way to try out the recipe!

  2. I know I am WAY late to the commenting party, but I wanted to vouch for this seasoning.

    Now, I'm trying to deconstruct it, so that I can separate the "salting" from the "spicing" operations. (To say nothing of not paying $3/oz!)

    Any ideas?



    P.S. This is my go-to seasoning for fajitas.

  3. P.P.S. I am making the shrimp tonight!