Yucatan Citrus Shrimp Bowls

🥘 Ingredients

• Southwest Spice Blend (you'll use the rest in the next step)
  2 tbsp
• Tex-Mex paste
  2
• ancho chili powder
  1 tsp
• black pepper
• butter
  1 tbsp
• cilantro
  ½ oz
• cooking oil
  2 tbsp
• jasmine rice
  1.5 c
• lime
  2
• long green pepper
  2
• mandarin orange
  2
• red onion
  2
• salt
• shrimp
  20 oz
• smoky red pepper crema
  1/2 c
• sugar (½ tsp for 4 servings)
  ½ tsp

🍳 Cookware

• small bowl
• small pot
• large pan

1. 

   1

   Wash and dry all produce. Halve mandarin orange and zest and quarter lime . Halve, peel, and thinly slice red onion . Halve, core, and thinly slice long green pepper crosswise into strips. Roughly chop cilantro . In a small bowl , combine Tex-Mex paste , lime zest, juice from whole mandarin, juice from one lime wedge, half the Southwest Spice Blend , half the ancho chili powder , and 2 TBSP water. (For 4 servings, add juice from both mandarins and two lime wedges, all the chili powder, and ¼ cup water.)

   mandarin orange: 2, lime: 2, red onion: 2, long green pepper: 2, cilantro: ½ oz, Tex-Mex paste: 2, Southwest Spice Blend: 2 tbsp (you'll use the rest in the next step), ancho chili powder: 1 tsp
2. 

   2

   In a small pot , combine jasmine rice , 1¼ cups water (2¼ cups for 4 servings), remaining Southwest Spice Blend, and a big pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, salt
3. 

   3

   While rice cooks, in a second small microwave-safe bowl, combine ¼ of the onion, juice from half the lime, ¼ tsp sugar , and a pinch of salt. Microwave until onion is softened, ⏱️ 1 minute . Set aside. In a third small bowl, combine smoky red pepper crema and a pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   sugar: ½ tsp (½ tsp for 4 servings), smoky red pepper crema: 1/2 c
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add green pepper and season with salt and black pepper . Cook, stirring, until slightly softened, 3-4 minutes. Add another drizzle of oil and remaining onion; season with salt and pepper. Cook, stirring, until veggies are tender, 4-6 minutes. Transfer to a plate.

   cooking oil: 2 tbsp, black pepper
5. 

   5

   Heat a drizzle of oil in same pan over medium-high heat. Add shrimp and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in cooked veggies and sauce. Cook until thickened, 1-2 minutes. Turn off heat.

   shrimp: 20 oz
6. 

   6

   Fluff rice with a fork; stir in butter and season with salt to taste. Divide rice between bowls and top with shrimp and veggie mixture, a drizzle of crema, and as much pickled onion (draining first) as you like. Sprinkle with cilantro. Serve with any remaining lime wedges on the side.

   butter: 1 tbsp