- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1/2 pound Unsalted Butter softened (2 sticks)
- 3 each Jalapeno Chile diced small
- 3 each Red Fresno Chiles diced small
- 3 cloves Organic Garlic *Roasted and minced
- pinch Cayenne Pepper
- 12 each Shrimp peeled deveined and tails on
- 2 1/2 cups White Rice
- 5 cups Water
- 1 jar your favorite spicy jarred salsa
- Cilantro chopped fine to your taste
Directions
In a mixing bowl, combine the first 5 ingredients. When well blended, form into a log and refrigerate until ready to use. Begin preparing the rice by combining the rice and water in a sauce pot. Bring it to a boil then cover and simmer for about 12 minutes or until the rice is tender. When the rice is done, mix in the salsa casera and cover the pot again to keep it warm. Next, melt the garlic chile butter in a sauté pan and add the shrimp. Cook until shrimp pinks and the flesh looks opaque. This will only take a couple of minutes. To serve, place a bed of the rice on a platter and lay the shrimp, decoratively over the rice. If desired, you can drizzle some of the butter over the shrimp. Garnish with the cilantro. Makes about 6 servings.
Note:
This dish pairs well with a nice chilled bottle of Fume Blanc.
*Roasted Garlic Tip
