Tequila Shrimp with
Firecracker Rice
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Tequila
Shrimp 1 lb.
16/20 shrimp, peeled and deveined Marinade ¼ c.
tequila ¼ c.
fresh lime juice ¼ c.
salad oil 4 garlic
cloves, pressed 1 serrano chili, finely chopped 2 T.
brown sugar ¼ c.
tequila 6 T.
fresh cilantro, chopped salt and
pepper to taste 6 T.
butter, chilled |
Butterfly
and thoroughly wash shrimp. Combine
marinade ingredients and marinate shrimp at least one hour. Drain shrimp and reserve marinade (discard
garlic). In a sauté pan on high heat,
cook shrimp in 2 T. softened butter on both sides for about 1 minute. Remove from pan and keep warm. Add marinade to sauté pan and reduce by
half over high heat. Add cold butter,
remainder of tequila and spices. Flambé. Incorporate by whisking together. Serve over shrimp, arranged on bed of equal
servings of both varieties of Firecracker Rice. |
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Firecracker
Rice 1 ½ c.
jasmine rice 2 T. butter 2 tsp.
shallots 2 c.
stock (I cooked up shrimp shells with a bit of 1 vanilla
bean, split in half 1 c.
white wine Salt and
pepper 1 ½ c.
jasmine rice 2 T.
butter 1 tsp.
shallots 1 T.
garlic, chopped 3 c.
chicken stock 1 T. achiote (annato seeds steeped
in oil)l 2 T. mulato chili, chopped 2 T. red 1 red
chili pepper, toasted, peeled and minced Salt and
pepper to taste |
For
vanilla rice, sauté butter, shallots in heavy sauce pan. Add jasmine rice and lightly sauté. Add chicken stock, vanilla bean and white
wine. Cover and simmer on low heat
until all liquid is absorbed. Keep
warm, covered, until ready to serve. For
chili-fortified rice, sauté shallots, garlic and jasmine rice in heavy saucepan. Add the mulato chile, red |
