Spicy Rice with Shrimp and Peppers
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
2 Tbsp extra-virgin olive oil
2 tsp plus 1 Tbsp balsamic vinegar
4 green onions, chopped, divided
1 lb uncooked medium shrimp, peeled, deveined
1 Tbsp fresh lime juice
2 1/2 cups bottled clam juice
1/2 tsp annatto powder
1/4 cup olive oil
1 cup chopped onion
1/2 green bell pepper, seeded, chopped
1 garlic clove, chopped
2 plum tomatoes, seeded, chopped
2 Tbsp chopped fresh cilantro
1/2 to 1 whole Scotch bonnet chile or habanero chile, seeded, and chopped
1 cup medium-grain white rice
Whisk extra-virgin olive oil, 2 tsp vinegar, and 2 chopped green onions in small bowl. Season with salt and pepper.
Toss shrimp with lime juice in bowl. Let stand 30 minutes. Bring clam juice and annatto powder to boil in small saucepan, stirring to dissolve. Cover and set aside.
Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Add shrimp with any juices to pan. Sprinkle with salt and saute until just opaque in center, about 3 minutes. Transfer to plate. Add onion, green pepper, and garlic to pan. Saute 2 minutes. Add tomatoes, cilantro, chile, and 1 chopped green onion to pan. Reduce heat to medium and saute until vegetables are almost tender, about 3 minutes. Add 1 Tbsp vinegar and rice. Stir 2 minutes. Add clam juice mixture. Boil rice mixture 1 minute. Reduce heat to low, cover, and cook until rice is tender and broth is absorbed, about 20 minutes. Season with salt and pepper. Stir in shrimp. Cover and cook until shrimp are heated through, about 1 minute. Transfer to bowl. Sprinkle with 1 chopped green onion. Serve with dressing.
From Bon Appetit, May 2006.