Tequila Shrimp With Garlic And Guajillo Chile Recipes

Steps:

• Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes.
• Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.

Steps:

• Roast the chile directly over a gas flame until charred, about 2 minutes. Scrap off the skin, then slice off the stem end and remove the seeds. Fill the chile with the cheese. Set aside.
• Heat the oil in a deep skillet over medium-low heat until hot enough to fry the chile.
• While the oil heats, prepare the tomato sauce: In a blender, puree the tomato along with the garlic and 1/2 cup water. Heat the remaining 3 tablespoons oil in a skillet over medium heat. Add the sliced onions and saute for about 3 minutes. Add the tomato mixture and a pinch of cinnamon and salt. Bring to a boil, then lower the heat and simmer for 10 minutes.
• Place the egg white in a small bowl and mix with a hand mixer until it reaches a tempura consistency, 4 to 5 minutes. Add the yolk and mix again until it turns yellow. Dredge the stuffed chile in flour, then dip in egg wash. Fry in the hot oil until golden, about 15 minutes.
• Place the chile on a plate and cover with tomato sauce. Top with some cheese, sour cream and the fried plantain.

Steps:

• Wipe chiles clean and discard stems, seeds, and ribs. Cut into 1/3-inch squares with kitchen shears.
• Heat chiles in oil in a 12-inch heavy skillet over moderately high heat until oil is hot but not smoking, then sauté chiles, stirring, just until they turn a shade darker, about 1 minute. (Do not let mixture smoke or chiles blacken.) Add onion and garlic and sauté, stirring, until beginning to brown, 2 to 3 minutes. Add tomatoes and 1/4 teaspoon salt and sauté, stirring, 5 minutes. Remove from heat and let stand at least 30 minutes to soften chiles.
• Toss shrimp with remaining teaspoon salt in a large bowl.
• Bring tomato mixture to a simmer over moderately high heat, then add shrimp and cook, stirring, until shrimp are just cooked through, about 5 minutes. Serve immediately.
• *Available at Mexican markets, many supermarkets, and Chile Today-Hot Tamale (800-468-7377).

Steps:

• Defrost (if needed), peel and devein shrimp, set aside on paper towels.
• Pour olive oil in a large preheated non-stick skillet on medium-high heat.
• Add garlic, shallot, onion, bell pepper, bay leaf, peas, Guajillo chili, allspice, salt, black pepper, and red pepper flakes.
• Cook until onions and bell pepper just begin to brown.
• Add shrimp.
• Stir and cook only until they are pinkish and opaque.
• Remove from heat and stir in saffron and cayenne pepper to taste.
• Note: Guajillo are medium-hot chilies; the cayenne pepper adds heat so add as much or a little as you like.
• Taste and add more salt if needed.
• Garnish with cilantro and green onions.
• Serve over steamed long grain or jasmine rice.

Steps:

• In a medium nonreactive bowl, stir together shrimp, tequila, lime juice, and orange juice; season with salt and pepper. Cover with plastic wrap and refrigerate 20 minutes.
• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill shrimp until opaque throughout, 4 to 6 minutes, flipping once. Transfer to a platter and top with jalapeno. Serve shrimp with lime wedges.

Steps:

• Prepare a charcoal or gas grill for high heat. (If you don't have a grill, you can cook the shrimp in a cast-iron skillet over high heat, with the vent on, following the same timing.) Using a Microplane or the small holes of a box grater, grate the garlic and chile into a medium bowl. Stir in the mayonnaise, salt and baking soda. Add the shrimp and stir to combine. Refrigerate for 15 to 30 minutes.
• Clean the grates with a grill brush (no need to grease the grates), then grill the shrimp until well browned, 2 to 4 minutes. (If using a gas grill, close the lid to maintain temperature.) Flip and cook until opaque throughout, 1 to 2 minutes. Eat right away.