Wednesday, April 27, 2011

Shrimp With Salsa Rice

     Some of the best recipes can be found at your fingertips on food company web sites.  They tend to use available and sometimes prepared ingredients, perfect for camping and outdoor cooking.  I adapted this shrimp, salsa and rice recipe from the Ortega company, it seemed tailor made for a camp dutch oven.  Just a few pointers, after you saute the rice and onion over a full compliment of coals, move them to the outside edge around the bottom of the oven.  This will prevent your rice from burning.  I used 18 coals on the lid of a 10 inch oven. The shrimp takes no more than 5 minutes to cook so don't add it until your rice is just about completely done.  You can cook the bacon in your dutch oven or do it ahead of time on the stove, but don't leave it out as it gives the dish a nice smokey flavor.  Use mild, medium or hot salsa depending on your taste.  Garnish with fresh chopped cilantro, a dollop of sour cream and dig in!

Shrimp With Salsa Rice
2 tbls. vegetable or olive oil
2 cups white rice, uncooked
1 small onion, chopped
2 cups ORTEGA Salsa - Thick & Chunky (Medium)
1 14 1/2 oz. can chicken broth
1 pound medium raw shrimp, peeled and deveined
4 slices bacon, cooked, drained and crumbled

     Heat oil in 10 or 12 inch dutch oven over a full compliment of coals.  Cook onion in oil until soft and translucent.  Add rice and stir to completely coat with oil.
     Add chicken broth and salsa; stir.
     Cover and add enough coals on lid to bring liquid to a simmer.  Cook for 20 minutes or until rice is tender and most of liquid is absorbed.
     Place shrimp on rice; cover.  Cook for 4 to 6 minutes more or until shrimp are pink and fully cooked.  
     Top with bacon.  Serves 4-6.
Saute rice and onion in oil

Add salsa and chicken broth

Ready in about 25 minutes

Garnish with bacon and fresh cilantro

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