Ingredients

• 1 ½ lb peeled/deveined large shrimp
• 3.5 oz cured chorizo sausage
• 4 cloves garlic
• 1 large yellow onion
• 7 oz jarred piquillo (or roasted red) peppers
• 3 limes, for juice
• 2 tablespoons blackening seasoning
• 2 teaspoons smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 2 tablespoons molasses
• 2 tablespoons canola oil, divided

Steps

1. Thaw shrimp, if needed. Slice chorizo (1 cup), garlic, onion, and peppers thinly. Juice limes (3 tablespoons). Combine in large bowl: blackening seasoning, paprika, salt, pepper, molasses, 2 tablespoons lime juice, and 1 tablespoon oil. 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 until onions are soft and chorizo is 160°F.
3. Add shrimp and peppers mixture; cook 2–3 minutes just until shrimp turn pink and opaque. Sprinkle with remaining 1 tablespoon lime juice. Serve.

Ingredients

• 2 cups water
• 1 bunch fresh cilantro
• 1 cup white rice
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper

Steps

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