Ingredients
- 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
Directions
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:
- 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
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
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Great anytime
Rated: 5 stars out of 5