While this may only be the 3rd recipe out of a total 105 I’m sharing, as of the date of this post, I have made about 20 recipes from Alex Snodgrass’s second cookbook “The Comfortable Kitchen” and I already know it will be one I make again and again.
Shrimp Brochette Skillet with Poblano Rice
We all love seafood over here at the Lingg household. I don’t make it nearly as often as I would like and part of the reason is not wanting to prepare it the same simple, ordinary way every time. Enter this quick and relatively simple recipe full of flavor!
Shrimp brochette was a new dish concept for me. I learned from the intro for this particular recipe that shrimp brochette is essentially a shrimp stuffed with jalapeno, wrapped in bacon and grilled. Sounds delicious to me! Alex turned this idea into a simple and quick skillet version, served over rice.
Ingredients and Timing
The combined ingredient lists for the rice and the shrimp is a relatively short list of simple, basic ingredients. The recipe states a total time of 25 minutes. I always allow myself more time because typically I must move slower than most because I tend to always need more time than most recipes state. This one, however, was one of the exceptions and I easily had dinner on the table in the 25 minutes.
I am not one for spicy food but this had just the right level of heat for my tastes. Poblanos are mild chile peppers and with the jalapeno sliced, it was easy enough to avoid biting into a big chunk of spicy.
I give this shrimp brochette skillet with poblano rice five stars. It was so flavorful, so delicious. This was the new preparation for shrimp – a family favorite – I hoped and needed for our regular seafood rotation!