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Today is Cinco de Mayo (the 5th of May), and it's a day that celebrates the Mexican Army's victory over the French at the battle of Puebla on May 5th, 1862. In Mexico, it's one of their largest national holidays; in much of the rest of the world, it's an excuse to eat, drink, and party. So today, celebrate Cinco de Mayo with some of Mexico's tastiest food. In a hurry? This Arroz Rojo (Red Rice) and Shrimp Scampi is a quick and tasty option. Not in the mood for rice? Check out this recipe for Enchiladas.
Arroz Rojo and Shrimp Scampi
Serves 4
Rice
2 cups quick cooking brown rice
1/2 white onion, diced
2 cloves garlic, smashed and minced
1 tbsp oil
2 cups diced tomatoes (with juice)
1/4 cup white wine (something fresh, such as Pinot Grigio)
1 jalapeno, diced
Salt and pepper, to taste
In small pan, cook onion and garlic in oil over medium heat for about 2 minutes. Add rice, cook until rice is golden, about 5 minutes. In a shallow, large pot, heat tomatoes and juice until boiling. Add rice mixture, white wine, jalapeno, and salt and pepper - cover and simmer for about 5 minutes. While shrimp is cooking, cook rice over low-medium heat, uncovered.
Shrimp
1 lb peeled and de-veined large shrimp, tails on
1 lb peeled and de-veined large shrimp, tails on
2 cloves garlic, smashed and minced
2 tbsp oil (I prefer grape seed)
2 tbsp lemon juice
Salt and pepper, to taste
In a large bowl, toss shrimp with garlic and oil. Place in a preheated oven set on broil, on the top rack. Cook for about 10 minutes, until pink and opaque, and remove from oven. Toss with lemon juice and salt and pepper.
Once shrimp is done, chop 1 handful fresh parsley. Toss 1/2 with the rice, and the other 1/2 with the shrimp. Serve immediately.
Not sure what to drink on this lovely holiday? Mexican beer of course! Sol and Corona are good choices, but depending on where you live, there may be plenty of other ones to choose from. If you're up to it, why not make a margarita?
Salt
Lime Margarita
Serves 1
Salt
Lime wedge
1 1/2 ounces lime juice
2 1/2 ounces white tequila
1 ounce Cointreau
Rim glass with salt. Mix lime juice, tequila, and Cointreau, shake (or stir - depends on how Bond-esque you're feeling) with ice. Pour into glass (with ice), garnish with lime wedge.
Wand some more foodie favourites? Check out Wanderfood Wednesday on Wanderlust and Lipstick! ¡salud!
Wand some more foodie favourites? Check out Wanderfood Wednesday on Wanderlust and Lipstick! ¡salud!
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3 comments:
arroz rojo and shrimp great combo..
sweetlife
yum!! what a great recipe - thanks!
Red rice is spectacular; very festive recipe. Happy Cinco de Mayo!
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