Chile peppers can add an inexpensive boost of flavor to your dishes.
- Prep Time: 15m
- Cook Time: 10m
- Serves: 4
- 3 tbsp. each: lime juice and olive oil
- 2 tbsp. white vinegar
- 4 Anaheim or Hatch chile peppers, divided
- 1 bunch cilantro
- 1 clove garlic
- 1/2 bunch parsley
- 4 cups cooked long grain rice
- 1 lb. raw wild Texas gulf shrimp, peeled and deveined
- 1 clove garlic, minced
- 2 tbsp. olive oil
- Salt and pepper to taste
- Preheat grill to medium. Grill chile peppers for about 6 minutes or until charred on all sides. When chiles are cool enough to handle, remove peel and seeds and discard.
- Place lime juice, olive oil, vinegar, 3 chile peppers, cilantro, 1 clove garlic and parsley in a blender. Blend on high until mixture becomes smooth. Mix into cooked rice; season with salt and pepper and toss in remaining chile, coarsely chopped.
- Toss shrimp with minced garlic and olive oil; season with salt and pepper. Grill for 8 to 10 minutes, turning once during cook time. Serve on top of rice.