Shrimp, Chorizo and Chipotle Gravy over Mexican Rice

4 servings
  • 2 tablespoons olive oil
  • 1 pound chorizo sausage, cut crosswise into 1/2-inch slices
  • 1 pound large shrimp (16-20's), peeled and deveined
  • 2 teaspoons Emeril's Southwest Essence
  • 1/2 cup small diced yellow onion
  • 1/4 cup small diced green bell pepper
  • 1 tablespoon minced garlic
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 2 chipotle chilies in adobe sauce, roughly chopped
  • 2 tablespoons chopped fresh parsley leaves
  • 1/4 cup tequila (recommended: Cabo Wabo Silver)
  • Salt
  • 2 tablespoons chopped fresh cilantro leaves, plus 1 tablespoon leaves for garnish
  • 5 cups Mexican rice, recipe follows
  • 2 tablespoons olive oil
  • 1/2 cup chopped white onions
  • 1/4 cup chopped green bell peppers
  • 2 teaspoons minced garlic
  • 2 cups long-grain rice
  • 1 large tomato, peeled, seeded and chopped
  • 3 cups chicken stock, or water
  • 3/4 teaspoon salt
  • 1/2 teaspoon saffron
  • 1 teaspoon chopped fresh oregano leaves
  • 1 teaspoon chopped fresh cilantro leaves
  • 1/4 cup chopped green onions
  • Set a 12-inch saute pan over medium-high heat and add the olive oil. Add the sausage to the pan and cook, stirring occasionally, until well caramelized, about 4 to 5 minutes. Season the shrimp with the Essence and place in the pan. Sear the shrimp for 2 minutes, turn over and cook another 1 minute. Remove the shrimp from the pan and set aside. Add the onions, pepper and garlic to the pan and cook, stirring, until the onions are translucent, 3 to 4 minutes. Add the tomatoes, tomato sauce, chipotle chiles, parsley, tequila and shrimp to the pan and bring to a boil, reduce to a simmer, and cook for 5 minutes. Season the gravy with salt, to taste, and add the cilantro, stirring to combine.

  • To serve, place about 1 1/4 cups of the rice in a bowl and spoon 1/4 of the gravy over top the rice. Serve garnished with extra cilantro.

  • For the Mexican Rice:

  • In a medium, heavy saucepan, heat the olive oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 1 minute. Add the stock, salt, and saffron, and stir well. Bring to a boil. Reduce the heat to low, cover, and cook undisturbed until all the liquid is absorbed, about 20 minutes.

  • Remove from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork. Add the oregano and cilantro, and stir to incorporate. Garnish with green onions.

  • Yield: 4 to 6 servings

View All

Cooking Tips
Loading review filters...