Country sandwich rolls that are filling and delicious. Whole wheat, honey, and very little butter. They also freeze well!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 ½ pounds uncooked medium shrimp, peeled and deveined
- 1 tablespoon salted butter, or as needed
- ⅓ medium white onion, diced
- 1 clove garlic, minced
- 5 medium Tomatoes, red, ripe, raw
- 2 cups chicken stock
- ½ medium white onion, sliced
- 1 large green bell pepper, seeded and sliced
- 2 small jalapeno peppers, seeded and sliced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 ½ cups uncooked white rice
- 1 tablespoon vegetable oil, or as needed
- 3 cloves garlic, minced
- 1 medium lime, zested
- 3 cups water
- 2 tablespoons lime juice
- 1 teaspoon salt
- ⅓ bunch chopped fresh cilantro
- 2 tablespoons salted butter, or as needed
Instructions
- Combine chili powder, garlic powder, onion powder, oregano, cumin, allspice, salt, and cayenne pepper in a bowl. Add shrimp and toss to combine with the spices. Set aside for at least 1 hour.
- Meanwhile, make the sauce. Melt butter in a pot over medium heat and cook diced onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add 3 tomatoes and cook until beginning to break down, about 20 minutes.
- Pour in chicken stock and puree using an immersion blender. Add remaining tomatoes, sliced onion, bell pepper, jalapenos, chili powder, cumin, salt, and pepper. Simmer sauce on medium-low for 45 minutes.
- Meanwhile, rinse rice in a mesh strainer. Run strainer under a faucet until the water runs clear. Shake the water off and let rice dry for 10 to 15 minutes.
- Pour a thin layer of vegetable oil in another pot and heat over medium heat. Add rice and lightly fry for 4 to 5 minutes. Add garlic and lime zest and cook for 1 minute. Strain oil out of the rice and return to the pot.
- Add water, 1 tablespoon lime juice, and salt to the pot. Bring to a boil over medium-high heat; reduce heat to low, cover, and simmer until rice has absorbed most of the liquid, about 20 minutes. Toss with remaining lime juice and cilantro.
- Melt butter in a separate pot and add shrimp. Saute shrimp until cooked through, 3 to 4 minutes. Remove from heat.
- Scoop some rice on a plate, ladle tomato sauce over it, and top with shrimp. Serve immediately.
Nutrition Facts
| Calories | 400 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 190 mg |
| Dietary Fiber | 5 g |
| Protein | 25 g |
| Saturated Fat | 5 g |
| Sodium | 2607 mg |
| Sugars | 6 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |