Camarones a La Veracruzana Con Arroz Verde ( Shrimp Veracruz Sty

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READY IN: 1hr 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For sauce:
  • Heat oil in large skillet over medium heat.
  • Add onions and peppers and saute until slightly softened, about 5 minutes.
  • Add tomatoes, squeezing them into skillet to release juices.
  • Stir in chilies(puncture in several places for an extra hot sauce) and add salt and pepper to taste.
  • Simmer uncovered 15 minutes, stirring occasionally.
  • Remove from heat and keep warm.
  • For Shrimp:
  • Heat butter and oil in large skillet over medium heat.
  • Add garlic and saute briefly, but do not brown.
  • Add shrimp and cook, stirring frequently, 5 minutes.
  • Add sauce and mix well to combine.
  • For rice:
  • Heat oil in large skillet over medium heat.
  • Add rice and cook, stirring constantly, until oil is absorbed.
  • Combine chilies, parsley and garlic in a blender or food processor and mix well.
  • Add to rice in skillet and stir to blend.
  • Increase heat, add water and bring to a boil.
  • Reduce heat and simmer, tightly covered, about 25 to 30 minutes, or until all liquid is absorbed.
  • Fluff with a fork and add salt and pepper to taste.
  • To assemble:
  • Lightly oil a 6 cup ring mold and lightly pack warm Arroz Verde into mold; immediately unmold on serving platter.
  • Add wine to shrimp mixture and simmer 2 to 3 minutes.
  • Remove chilies; spoon into center of mold and over rice.
  • Sprinkle with parsley and garnish with avocado slices.
  • Serve hot.
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