Tex-Mex Shrimp Enchilada Bowls

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Southwest spice blend
  2 tsp
• Tex-Mex paste
  1 unit
• black pepper
  ½ tsp
• butter
  1 tbsp
• cooking oil
  2 tbsp
• jasmine rice
  ¾ cup
• lime
  1
• long green pepper
  1
• onion
  1
• salt
  1 tsp
• shrimp
  6 oz
• sour cream
  3 tbsp
• tomato
  1

🍳 Cookware

• small pot
• small bowl
• large pan
• small bowl

1. 

   1

   Wash and dry all produce.
2. 

   2

   In a small pot , combine jasmine rice , 1¼ cups water, and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes .

   jasmine rice: ¾ cup, salt: 1 tsp
3. 

   3

   While rice cooks, in a small bowl , combine diced tomato , minced onion , and juice from half the lime . Season with salt and black pepper . Set aside.

   tomato: 1, onion: 1, lime: 1, black pepper: ½ tsp
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add sliced long green pepper and cook until slightly softened ⏱️ 2 minutes .

   cooking oil: 2 tbsp, long green pepper: 1
5. 

   5

   Heat another drizzle of cooking oil in the same pan over medium-high heat. Add shrimp and cook, stirring, until pink and cooked through ⏱️ 4 minutes .

   shrimp: 6 oz
6. 

   6

   Fluff rice with a fork; stir in butter , lime zest, Tex-Mex paste , and Southwest spice blend . Season with salt and black pepper to taste.

   butter: 1 tbsp, Tex-Mex paste: 1 unit, Southwest spice blend: 2 tsp
7. 7

   In a small bowl , mix sour cream with a pinch of Southwest spice blend to make the spiced crema. Divide rice between bowls and top with shrimp, tomato salsa, Monterey Jack cheese , and crema. Serve immediately.

   sour cream: 3 tbsp, Monterey Jack cheese: ½ cup