Shrimp and Pesto Dirty Rice
By: Lindsay Tarquinio
Published: Friday, February 4, 2011 - 6:52am

Ingredients




2 cups Pre-Cooked Brown Rice (I prefer short grain)
1 teaspoon ground chipotle chili’s (you can use chili powder if you can’t find these)
1 teaspoon chicken boullion
1 clove fresh crushed garlic
3/4 cup water
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
Fresh cracked Sea Salt and Black Pepper
1 pound peeled and cleaned shirmp
2 tablespoons Basil Pesto (I like to make a big batch and freeze it)
1/4 cup crumbled Feta Cheese

Preparation

1 In a medium pot over medium heat, combined the rice, chipotle powder, chicken bouillon, garlic and water.  Stir well and bring to boil.  After the rice mixture comes to a boil, cover it and reduce the heat to a simmer. 2 While rice is simmering, in a separate medium pan,over medium heat, sautee the onions and bell pepper with one teaspoon of olive oil, salt and pepper until thoroughly cooked and caramelized (the onion will be slightly golden at this point).  Turn the heat up to medium/high and add the pesto and stir.  Now, add the shrimp and cook for about 2 minutes…just until they are fully pink.  It is so easy to overcook shrimp, and when you do, they taste rubbery, so be careful during this part! 3 To serve, pour the shrimp over the rice and top with crumbled feta cheese.  Makes 2 servings.