Yucatán Shrimp with Chorizo Over Mexican Rice
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Ingredients:
Shrimp and Chorizo
24 shrimp (21/25 count), peeled and deveined
24 slices chorizo sausage, cut 1/8-inch thick on a bias
2 tablespoons canola oil
2 teaspoons shallots, finely chopped
2 teaspoons minced garlic
4 6-ounce portions Mexican rice (see Mexican rice recipe)
1 lime, juiced
½ teaspoon dried oregano
1 tablespoon fresh cilantro, chopped
1-2 ounces dry sherry
½ teaspoon red pepper flakes
1 jalapeño, seeded and finely chopped
Kosher salt
Fresh-cracked black pepper
Mexican Rice
1 cup Uncle Ben’s converted rice
¼ cup unsalted butter
1 cup onions, diced small
1 green bell pepper, diced small
1 stalk celery, diced fine
1 teaspoon garlic, minced
1 tablespoon sweet smoky paprika
1 jalapeno or serrano pepper, seeded and chopped fine
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon cumin powder
1/2 cup chardonnay
1-2 cups chicken or pork broth, hot
2 large tomatoes, diced small
Kosher salt to taste
Instructions:
Shrimp and Chorizo
Place a medium-size skillet over medium heat. Add oil, shallots, garlic, chorizo and shrimp and let cook for 3 minutes, stirring occasionally. Remove cooked shrimp and sausage and set aside. Deglaze pan with sherry and lime juice. Add cream, hot peppers, and herbs and bring to a boil, and then reduce flame and let simmer.
Just before serving, heat shrimp and sausage with all their juices by adding back to the pan. To serve, place a portion of Mexican rice in the center of each plate. Top each rice portion with an arrangement of 6 shrimp and 6 sausage slices. Let sauce thicken slightly over medium low heat, season with salt and pepper and spoon sauce on top just before serving.
Mexican Rice
Set a heavy nonreactive saucepot over medium-high heat. Add butter and sauté the cut vegetables until tender. Add spices and stir well. Add rice and stir well, deglaze with wine, and then add the broth. Add tomatoes and stir. Cover and cook over low heat for 25 minutes, turn off and remove cover