Tex-Mex Shrimp Enchilada Bowls

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Southwest Spice Blend
  2 tbsp
• Tex-Mex paste
  2 unit
• black pepper
  1 tsp
• butter
  2 tbsp
• cooking oil
  2 tsp
• jasmine rice
  1.5 c
• lime
  1 unit
• long green pepper
  2 unit
• onion
  2 unit
• salt
  1 tsp
• shrimp
  20 oz
• sour cream
  6 tbsp
• tomato
  2 unit

🍳 Cookware

• zester
• small pot
• medium bowl
• small bowl
• large pan
• large pan

1. 

   1

   Wash and dry all produce. Dice tomato . Halve, peel, and thinly slice onion ; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Using a zester , zest lime , then quarter the lime. Halve, core, and thinly slice long green pepper into strips.

   tomato: 2 unit, onion: 2 unit, lime: 1 unit, long green pepper: 2 unit
2. 

   2

   In a small pot , combine jasmine rice , 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, salt: 1 tsp
3. 

   3

   While rice cooks, in a medium bowl , combine tomato, minced onion, and juice from half the lime. Season with salt and black pepper . In a separate small bowl , combine sour cream and ¼ tsp of the Southwest Spice Blend ; you'll use more Southwest Spice Blend in the next step. Add water 1 tsp at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.

   black pepper: 1 tsp, sour cream: 6 tbsp, Southwest Spice Blend: 2 tbsp
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat, add the green pepper and cook until slightly softened, ⏱️ 2 minutes to ⏱️ 3 minutes . Add the sliced onion and cook, stirring occasionally, until browned and tender, ⏱️ 5 minutes to ⏱️ 7 minutes . Add 2 TBSP water (4 TBSP for 4 servings), half the remaining Southwest Spice Blend, salt, and pepper. Cook until the water is mostly evaporated and the veggies are coated, ⏱️ 1 minutes to ⏱️ 2 minutes . Turn off the heat and transfer to a plate; cover to keep warm. Wipe out the pan.

   cooking oil: 2 tsp
5. 

   5

   Heat another drizzle of oil in the large pan over medium-high heat. Add shrimp and cook until cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes , breaking up any large pieces. If there is excess liquid in the pan, carefully pour it out. Stir in Tex-Mex paste and the remaining Southwest Spice Blend until combined. Add ¼ cup water (⅓ cup for 4 servings); simmer until slightly reduced and saucy, ⏱️ 2 minutes to ⏱️ 3 minutes . Remove from heat once more, then stir in butter to finish — use 1 TBSP ice cream for 2 servings or 2 TBSP for 4. Season with salt and pepper.

   shrimp: 20 oz, Tex-Mex paste: 2 unit, butter: 2 tbsp
6. 

   6

   Chicken shred uncover. Fluff rice with a fork; stir in the lime zest and season with salt and pepper. Divide rice between bowls and top with shrimp mixture, veggies, Monterey Jack cheese , salsa, and crema. Serve with remaining lime wedges on the side.

   Monterey Jack cheese: ½ cup