Salsa verde is a fresh herb sauce that lends a bright, clean note to any dish. Add to perfectly sautéed shrimp and place atop a bed of cilantro rice, and you’ll have a lovely summer meal in 15 minutes or less.
Makes: 4 servings || Takes: 15 Minutes
1 c. white rice
2 tbsp. extra-virgin olive oil
1 lb. shrimp, peeled and deveined
Freshly ground black pepper
1 c. salsa verde
1/4 c. chopped cilantro
Cook rice according to package instructions.
In a large skillet over medium-high, heat 1 tablespoons of olive oil. Add shallot to the skillet and season with salt and pepper. Cook until beginning to soften, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute more.
Season shrimp with salt and black pepper and cook until cooked through, about 4 minutes. Add salsa verde and stir until warmed. Stir in about half of the cilantro.
Before serving, fluff rice and fold in cilantro. Top with salsa verde shrimp and serve with lime wedges.