Spicy Rice With Shrimp And Peppers

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From bon appetit.

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Steps

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Whisk extra-virgin olive oil , 2 teaspoons vinegar , and 2 chopped green onions in small bowl.

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Season with salt and pepper.

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Toss shrimp with lime juice in bowl.

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Let stand 30 minutes.

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Heat 1 / 4 cup olive oil in heavy large skillet over medium-high heat.

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Add shrimp with any juices to pan.

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Sprinkle with salt and saut until just opaque in center , about 3 minutes.

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Transfer to plate.

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Add onion , green pepper , and garlic to pan.

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Saut 2 minutes.

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Add tomatoes , cilantro , chile , and 1 chopped green onion to pan.

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Reduce heat to medium and saut until vegetables are almost tender , about 3 minutes.

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Add 1 tablespoon vinegar and rice.

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Stir 2 minutes.

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Add clam juice.

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Boil rice mixture 1 minute.

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Reduce heat to low , cover , and cook until rice is tender and broth is absorbed , about 20 minutes.

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Season with salt and pepper.

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Stir in shrimp.

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Cover and cook until shrimp are heated through , about 1 minute.

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Transfer to bowl.

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Sprinkle with 1 chopped green onion.

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Serve with dressi.

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Ingredients

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extra virgin olive oil, balsamic vinegar, green onions, medium shrimp, fresh lime juice, bottled clam juice, olive oil, onion, green bell pepper, garlic clove, plum tomatoes, fresh cilantro, scotch bonnet peppers, medium-grain white rice