Recipes

Chili Shrimp Toss

:15 min

:25 min

Serves 4

1 cup long grain rice

2 cups Longo’s Chicken Broth

1/4 tsp salt

2 tbsp Longo’s 100% Canola Oil

2 serrano peppers, seeded and sliced

2 cloves garlic, minced

1 shallot, minced

1 pkg (454 g) Longo’s Cooked Black Tiger 21/25 Shrimp, thawed

1/2 tsp grated lime rind

3 tbsp lime juice

1 tsp sesame oil

1/4 cup chopped Longo’s Salted Cashews or Peanuts

Fresh cilantro leaves or green onions (optional)

•Combine rice with broth and salt in saucepan and bring to a boil. Reduce heat to low; cover and cook for about 20 minutes or until broth is absorbed and rice is tender. Remove from heat.
•Meanwhile, heat canola oil over medium heat and sauté peppers, garlic and shallot for 3 minutes. Stir in shrimp, lime rind and juice and cook for 3 minutes to heat
•through. Drizzle with sesame oil and spoon over rice to serve. Sprinkle with cashews and cilantro, if using, to garnish.

Per serving: 420 calories