Camarones a La Veracruzana Con Arroz Verde ( Shrimp Veracruz Sty

Ingredients

Sauce

• 2 tablespoons oil
• 2 large onions, peeled and sliced into rings
• 2 large green bell peppers, seeded and sliced into rings
• 2 cups fresh tomatoes (or canned)
• 2-3 whole jalapenos (or Serrano)
• salt & freshly ground black pepper, to taste

Shrimp

• 1/2 cup butter (1 stick)
• 1/2 cup olive oil
• 6 garlic cloves, minced (to taste)
• 3 lbs large shrimp, shelled, deveined and butterflied

Arroz Verde

• 3 tablespoons oil
• 1 1/2 cups unconverted long-grain rice
• 6-8 anaheim chilies, deveined and seeded
• 3 tablespoons fresh parsley, chopped
• 1 garlic clove
• 3 cups water
• salt & freshly ground black pepper, to taste
• 1/2 cup dry white wine
• minced parsley, garnish
• 1 avocado, peeled, seeded, and thinly sliced, garnish

Directions

1. 1

   For sauce:.

2. 2

   Heat oil in large skillet over medium heat.

3. 3

   Add onions and peppers and saute until slightly softened, about 5 minutes.

4. 4

   Add tomatoes, squeezing them into skillet to release juices.

5. 5

   Stir in chilies(puncture in several places for an extra hot sauce) and add salt and pepper to taste.

6. 6

   Simmer uncovered 15 minutes, stirring occasionally.

7. 7

   Remove from heat and keep warm.

8. 8

   For Shrimp:.

9. 9

   Heat butter and oil in large skillet over medium heat.

10. 10

    Add garlic and saute briefly, but do not brown.

11. 11

    Add shrimp and cook, stirring frequently, 5 minutes.

12. 12

    Add sauce and mix well to combine.

13. 13

    For rice:.

14. 14

    Heat oil in large skillet over medium heat.

15. 15

    Add rice and cook, stirring constantly, until oil is absorbed.

16. 16

    Combine chilies, parsley and garlic in a blender or food processor and mix well.

17. 17

    Add to rice in skillet and stir to blend.

18. 18

    Increase heat, add water and bring to a boil.

19. 19

    Reduce heat and simmer, tightly covered, about 25 to 30 minutes, or until all liquid is absorbed.

20. 20

    Fluff with a fork and add salt and pepper to taste.

21. 21

    To assemble:.

22. 22

    Lightly oil a 6 cup ring mold and lightly pack warm Arroz Verde into mold; immediately unmold on serving platter.

23. 23

    Add wine to shrimp mixture and simmer 2 to 3 minutes.

24. 24

    Remove chilies; spoon into center of mold and over rice.

25. 25

    Sprinkle with parsley and garnish with avocado slices.

26. 26

    Serve hot.