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Entree
4 servings
15 minutes
20 minutes
Chef Tom Fraker
This dish pairs well with a nice chilled bottle of Fume Blanc.
½ pound unsalted butter, softened (2 sticks)
3 each jalapeno peppers, diced small
3 each red Fresno peppers, diced small
3 cloves organic garlic, roasted and minced
Pinch cayenne pepper
12 each shrimp, peeled, deveined and tails on
2½ cups white rice
5 cups water
1 jar your favorite spicy jarred salsa
Cilantro, chopped fine to your taste
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 pepper 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.
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