Ingredients

2 links cured chorizo sausage (3 1/2 oz), sliced
4 cloves fresh garlic, thinly sliced
1 large onion, thinly sliced
7 oz piquillo (or roasted red) peppers, sliced
3 limes for juice, divided
2 tablespoons blackening seasoning
2 teaspoons smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
2 tablespoons molasses
1 1/2 lb large peeled/deveined shrimp, thawed

Prep

• Slice chorizo (1 cup), garlic, onion, and peppers.
• Squeeze limes for juice (3 tablespoons).

Steps

1. Combine in large bowl: blackening seasoning, paprika, salt, pepper, 2 tablespoons lime juice, 1 tablespoon oil, and molasses. Stir in shrimp and peppers; cover and let stand 5–10 minutes to marinate.
2. Preheat large sauté pan on medium 2–3 minutes. Place 1 tablespoon oil in pan, then add garlic, onions, and chorizo; cook 2–3 minutes or until onions are soft and chorizo has browned.
3. Add shrimp and peppers mixture; cook 2–3 minutes and just until shrimp turn pink and opaque. Add remaining 1 tablespoon lime juice over shrimp. Serve shrimp over rice.

Ingredients

2 cups water
1 bunch fresh cilantro, coarsely chopped
1 cup white rice
1/4 teaspoon kosher salt
1/4 teaspoon pepper

Steps

1. Bring water to boil for rice. Chop cilantro (about 1 cup).
2. Prepare rice following package instructions.
3. Fluff rice with fork. Stir in salt, pepper, and cilantro; serve.