Shrimp Saute Mexicali

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Ready In: 35 Minutes

Servings: 6

This dish as printed is not overly spicy. You can up the heat by adding more cayenne pepper and crushed red pepper. I have not made this yet but wanted to be sure to save. The original comes from the Taos Recipe cookbook. Time does not include time to cook rice.

Ingredients:

3 tablespoons olive oil

1/2 cup tomato, chopped

1/3 cup green bell pepper, chopped

1/3 cup red onion, chopped

1/4 cup black olives, sliced

1/4 cup green olives, sliced

1 tablespoon garlic, minced

2 tablespoons jalapeno peppers, seeded and minced

3 tablespoons dried currants

1/8 teaspoon ground cloves

1/8 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon cumin

1/2 teaspoon ground coriander

salt, to taste

fresh ground pepper, to taste

1 1/2 lbs shrimp, shelled and deveined

1/4 cup madeira wine

1/3 cup orange juice

2 tablespoons butter

4 cups cooked rice

1/4 cup slivered almonds, toasted

Directions:

1. In a large skillet heat olive oil over medium-high heat.
2. Add tomatoes through salt and pepper mixing ingredients together and saute for 2 to 3 minutes.
3. Add the shrimp and saute them just until they turn pink. Add the Madeira and orange juice and deglaze the pan. Cook for an additional 2 to 3 minutes or until the liquid is reduced by half.
4. Add the butter and swirl it in so that the sauce thickens.
5. Serve over rice and garnish with the toasted slivered almonds.

By RecipeOfHealth.com