Prep 15 mins
Cook 20 mins
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.
- 3 tablespoons olive oil
- 1⁄2 cup tomatoes, 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
- In a large skillet heat olive oil over medium-high heat.
- Add tomatoes through salt and pepper mixing ingredients together and saute for 2 to 3 minutes.
- 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.
- Add the butter and swirl it in so that the sauce thickens.
- Serve over rice and garnish with the toasted slivered almonds.