Shrimp and bacon top a tasty cilantro and
green chile-flecked rice. Great for special occasions and potlucks.
Shrimp
with Chile Cilantro Rice
- 4 cups cooked long-grain
white rice
1 cup green chile-cilantro pesto, (recipe follows)
1/2 cup chicken broth
4 slices of bacon
1 pound large or medium shrimp, peeled and deveined
1/2 cup chopped green onions
2 cloves garlic, finely chopped
- Salsa for accompaniment
- Combine rice, Green Chile-Cilantro
Pesto and broth in medium saucepan; cook over medium heat until
heated through. Keep warm.
- Cook bacon in large skillet
over medium-high heat until crisp. Crumble bacon; set aside.
Discard all but 2 tablespoons drippings from skillet. Add shrimp,
green onions and garlic; cook, stirring frequently, for 3 to
5 minutes or until shrimp turn pink.
- Place rice mixture on
platter; top with shrimp mixture, salsa and bacon.
Makes 6 servings.
Green Chile-Cilantro
Pesto: Combine
2 cups fresh cilantro sprigs, 1 (7-ounce) can diced green chiles,
1 cup freshly grated Parmesan cheese, 3/4 cup toasted pine nuts,
4 large cloves peeled garlic and 1 tablespoon lime juice in food
processor or blender; cover. Process until well chopped. Process,
while slowly adding 1/2 cup corn oil, for additional 20 to 30
seconds or until almost smooth
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
