Tequila Shrimp With Guajillo Salsa |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Fancy summer eating planned with local shrimp with this yummy recipe! Found in The Seattle Times who noted it was adapted from Eating Well magazine, January/February 2009 issue. Note: The salsa makes more than you will use, but it keeps refrigerated for 2 weeks. Ingredients:
1 1/2 lbs large shrimp, peeled (leave tail on, jumbo fine too ) |
1/3 cup tequila |
1/4 cup olive oil |
1/4 cup lemonade |
1 teaspoon chili powder (ancho ) |
1 teaspoon cumin |
1 teaspoon sugar |
salt, to taste |
black pepper, to taste |
6 bell peppers, guajillo, large dried (ancho, new mexico or california chilies all ok) |
1 tablespoon olive oil |
1/2 onion, cut into 1/2-inch dice (medium ) |
3 garlic cloves, chopped (small ) |
1 tablespoon chili powder (ancho ) |
3 plum tomatoes, seeded and chopped |
2 cups water (vegetable broth ok) |
1 teaspoon sea salt |
1/4 teaspoon pepper, freshly ground |
2 tablespoons oregano, chopped fresh (1 teaspoon dried, preferably mexican) |
1/2 cup cilantro, chopped fresh |
Directions:
1. In a food-grade plastic bag combine all the shrimp ingredients. Seal and shake the bag to distribute the marinade. Refrigerate 1 hour.
2. Meanwhile make the salsa. Wearing food service gloves, remove and discard the stems, seeds and inner ribs from the chilies and tear them into large pieces.
3. In a large skillet, heat the oil over medium-high heat. Add the chili pieces, onion and garlic. Cook, stirring often, until the chilies are fragrant and the onions are soft, about 5 minutes. Add the ancho chili powder and tomatoes and reduce the heat slightly. Cook, stirring often, for 10 more minutes. Add the water or broth, salt and pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook for 20 minutes.
4. Stir in the oregano and let cool for a few minutes. Purée the sauce in the blender until smooth. Stir in the cilantro.
5. Heat a clean, large skillet over medium heat. Pour the shrimp and marinade into the skillet. Saute the shrimp until they are cooked through and opaque. Remove the shrimp and keep warm.
6. Bring to a boil juices still remaining in the skillet. Boil 1 minute and pour the juices over the shrimp. Serve with rice and the salsa on the side.
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