Tequila Shrimp With Ancho Pepper Sauce and Saffron Rice Pilaf
Love and spice are great bedfellows, but often these days I find that too much spice can snuff out the flavor. There is nothing like spice for a romantic dinner that lingers on the palate without smothering the flavors. Smoked peppers, Saffron and chocolate finished with a splash of Patron Tequila will certainly inspire a love-filled night. Smoked peppers are great during the winter or a chilly Valentine’s night.
Total Steps
20
Ingredients
17
Tools Needed
5
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http://seasonedfork.com/spice-up-your-valentines-dayIngredients
- 6 shrimp large shrimp
- 1 tablespoon Tequila
- pinch salt (for shrimp marinade)
- 1/4 lime lime
- 1 pepper Ancho pepper
- 2 cups water (for hydrating ancho pepper)
- 1 can crushed tomatoes (8 ounce)
- 1 clove garlic
- 2 tablespoons olive oil
- 1/2 teaspoon sugar
- to taste salt (for Ancho pepper sauce)
- 1 cup Arborio rice
- 2 cups vegetable stock
- pinch salt (for Saffron rice pilaf)
- 3-4 threads Saffron
- 1 tablespoon extra virgin olive oil (for Saffron rice pilaf)
- to taste cilantro(optional)
Instructions
Step 1
To Prepare the Day Before
Step 2
<a href="/NM2HN7TN">Soak </a>one Ancho pepper in one cup of water over night and
Step 3
De-vein the next day.
Step 4
<a href="/Z7DWVT8G">Marinate </a>the shrimp in the tequila over night in refrigerator
Step 5
Ancho Pepper Sauce
Step 6
In a <a href="/S6W4FR7F">blender </a>add one <a href="/TPWNYF5L">can </a>of <a href="/LTSH5D6W">crushed </a>tomatoes, one clove of garlic and the Ancho pepper along with the water and <a href="/S6W4FR7F">blend </a>until smooth.
Step 7
Continue <a href="/S6W4FR7F">blending </a>with one tablespoon of olive oil and one half teaspoon of sugar.
Step 8
Add <a href="/DPSVTKVY">salt </a>to <a href="/WDCS6JL5">taste.</a>
Step 9
Set aside.
Step 10
Saffron rice <a href="/7D82T63K">pilaf</a>
Step 11
If you don't own a rice cooker, ask for one as a gift. You'll make perfect rice every time and I recommend it for this recipe.
Step 12
Add 1 cup of Arborio rice to 2 cups of vegetable stock.
Step 13
Add pinch of <a href="/DPSVTKVY">salt </a>to stock and 3-4 <a href="/Z27T5R5G">threads </a>of Saffron.
Step 14
Add a tablespoon of EVOO to the stock and <a href="/DRM2WPZ4">stir </a>briefly before placing cover and <a href="/B52FHCF2">turning </a>on. You won't need to check until the light indicates that it's finished.
Step 15
Cooking the shrimp
Step 16
Just prior to <a href="/Y6MVNCHX">serving</a>
Step 17
Sauté 5 to 6 large de-veined shrimp in 1 tablespoon of olive oil for 5 minutes or until pink.
Step 18
While still in pan, add 1/2 cup of the pepper sauce. If too thick, add a bit of stock.
Step 19
<a href="/Y6MVNCHX">Serving</a>
Step 20
<a href="/NX588QBK">Spoon </a>rice onto individual <a href="/ZJ3WDM5Q">plates. </a> Place the shrimp in decorative manner and <a href="/2262VYRW">ladle </a>pepper sauce around the shrimp and add Cilantro for <a href="/HT4RHHGB">color.</a>