Tequila Shrimp With Ancho Pepper Sauce and Saffron Rice Pilaf
By: Deborah
Published: Friday, February 26, 2010 - 3:13pm

Ingredients




Marinate Shrimp
6 large shrimp per serving
tablespoon Add one  of Tequila per 5 to 6 shrimp
Add pinch of salt
Squeeze quarter lime/sufficient for 1 dozen shrimp
inch Combine ingredients and set over night  refrigerator
Ancho Pepper Sauce
1 inch Ancho Pepper, hydrate over night  two cups of water
8 ounces can of crushed tomatoes
1 clove of garlic
2 tablespoons of olive oil
1/2 teaspoon of sugar
Salt to taste
Saffron Rice Pilaf
1 cup of Arborio Rice
2 cups vegetable stock
Salt to taste
4 threads of Saffron

Preparation

1 To Prepare the Day Before 2 Soak one Ancho pepper in one cup of water over night and 3 De-vein the next day. 4 Marinate the shrimp in the tequila over night in refrigerator 5 Ancho Pepper Sauce 6 In a blender add one can of crushed tomatoes, one clove of garlic and the Ancho pepper along with the water and blend until smooth. 7 Continue blending with one tablespoon of olive oil and one half teaspoon of sugar. 8 Add salt to taste. 9 Set aside. 10 Saffron rice pilaf 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. 12 Add 1 cup of Arborio rice to 2 cups of vegetable stock. 13 Add pinch of salt to stock and 3-4 threads of Saffron. 14 Add a tablespoon of EVOO to the stock and stir briefly before placing cover and turning on.  You won't need to check until the light indicates that it's finished. 15 Cooking the shrimp 16 Just prior to serving 17 Sauté 5 to 6 large de-veined shrimp in 1 tablespoon of olive oil for 5 minutes or until pink. 18 While still in pan, add 1/2 cup of the pepper sauce.  If too thick, add a bit of stock. 19 Serving 20 Spoon rice onto individual plates.  Place the shrimp in decorative manner and ladle pepper sauce around the shrimp and add Cilantro for color.

About


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.

Comments:
Rakisha

This looks great...have to try it soon!
Deborah

Thanks Rakisha!  If you are looking for other recipes take a look at our food blog, seasonedfork.com