Chili Cumin Shrimp and Rice

• 1 cup white rice
• 1 lb uncooked shrimp, peeled and deveined
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 1/2 tsp salt
• 2 Tbsp butter
• 2 Tbsp Acala Farms Chili Cumin Cottonseed Oil
• Juice from 1 lime
• 1 orange pepper, diced
• 1 cup snap peas

METHOD

1. In a saucepan, bring 2 cups water to boil. Add rice. Cover and simmer for 20 minutes or until rice is fully cooked.
2. While the rice is cooking, mix paprika, cayenne pepper, black pepper and salt in a bowl. Toss shrimp in spices.
3. In a frying pan, melt butter. Add Acala Farms Chili Cumin Cottonseed Oil and mix.
4. Transfer shrimp to pan and cook until no longer opaque on both sides, 3-4 minutes.
5. Remove shrimp, retaining sauce in bottom of pan. Add diced pepper and snap peas, lightly sauté.
6. Mix veggies in with rice, serve topped with shrimp.