This recipe from Milk Street is an adaptation of one from “More Mexican Everyday” by Rick Bayless. Adding the shrimp at the end, after the rice has steamed, and allowing them to cook gently with residual heat ensures they are plump and tender and not overdone. Then layer in herbal notes by simmering minced cilantro stems with the rice, and folding in chopped cilantro leaves just before serving.
The entire bunch of cilantro goes into this one pot meal, so you’d better be committed. We happen to love the herb, but I know several folks who think it tastes like soap and/or have an issue digesting it. Parsley could be an option, but the flavor profile will be altogether different.
When looking at the ingredients, I thought why not use our homemade shellfish stock instead of chicken broth? Makes more sense when the star protein is shrimp. And speaking of the liquid component, do yourself a huge favor and read the amount necessary shown on the package of long grain rice that you are using.
The original recipe said to use two cups and that’s initially what we did. We checked the rice doneness after 15 minutes, again after 20 minutes and a final time at 25 minutes and the rice was STILL not done. Finally I checked the package which says to use 3 cups liquid per 1 1/2 cups rice, duh!
We had to remove the shrimp to a plate and cover with foil. Measure another cup of stock, heat it in the microwave, pour it back into the pan, cover and simmer for an additional 5 minutes. Then once again, remove the pan from the heat, add the shrimp back to the mixture, cover and let sit for a couple minutes more before adding the cilantro.
Just sayin’, read your rice package for the proper amount of liquid and save your self the headache… Then enjoy the feast, it was fabulous and the shrimp were tender and succulent.
Chipotle Rice with Shrimp and Cilantro
- 1 lb. extra-large (21/25 per pound) shrimp, peeled (tails left on), deveined and patted dry
- Kosher salt and ground black pepper
- 2 Tbsp. grapeseed or other neutral oil
- 4 medium garlic cloves, finely chopped
- 2 chipotle chilies in adobo sauce, minced
- 1 bunch cilantro, stems minced, leaves chopped, reserved separately
- 1½ cups long-grain rice, rinsed and drained
- ½ cup golden raisins
- 2-3 cups chicken or shellfish stock*
- Season the shrimp with ½ teaspoon each salt and pepper; set aside at room temperature.
- In a large saucepan over medium, cook the oil and garlic, stirring often, until the garlic is just barely golden, 2 to 3 minutes.
- Stir in the chipotle chilies, cilantro stems, rice and raisins, then add the broth and 1 teaspoon salt. Bring to a simmer over medium-high, then cover and reduce to low. Cook until the rice is tender and the liquid has been absorbed, 15 to 20 minutes.
- Uncover the pan and scatter the shrimp evenly over the rice. Re-cover, remove from the heat and let stand for 10 minutes.
- Gently fluff the rice with a fork, folding in the shrimp. Re-cover and let stand until the shrimp are opaque throughout, another 5 to 7 minutes.
- Stir in the cilantro leaves, then taste and season with salt and pepper.
*TIPS: Read your rice package label for the correct amount of liquid for 1 1/2 cups. Don’t lift the lid to peek at the shrimp after they’ve been added to the pan, except to stir them into the rice. Uncovering releases the residual heat needed for gently cooking the shrimp.