Nuevo Latino: Adobo Shrimp Enchilado and Tequiza-Cilantro Rice
April 23, 2009 by Joan in Mexican + Southwestern, Nuevo Latino, Side Dishes, Spanish/Tapas, Uncategorized | 19 Comments
I’d been thinking recently about how to use Tequiza beer in cooking. (For those of you unfamiliar with it, it is produced by Anheuser Busch and combines the flavors of lime, agave and tequila). It’s very refreshing on a hot summer’s day and though I don’t drink it often, when I do…I really enjoy it!
Back to cooking. Because of the lime and tequila flavors, my mind naturally went to something Latin-inspired and the other day I came up with a dinner muy rico! Hats off to Spain, Mexico, Puerto Rico, Cuba and Peru…I used flavors from all of their kitchens (cocinas). And, I actually kept a note of what I did so herewith…a recipe! For two.
Adobo Shrimp Enchilado (spicy)
shrimp (I used 6 per person)
1 lime
1 packet Sazón (or adobo seasoning)
aji amarillo (or hot sauce) to taste
2 tbl minced chorizo (Spanish sausage)
1 garlic clove minced
2 tbl onion minced
2 tbl green pepper minced
1 sm can tomato sauce
sliced stuffed green olives & capers to taste
cider vinegar
1. Marinate shrimp for about 30 minutes with a blend of olive oil, 1 packet Sazón (adobo and annatto flavored seasoning), squeeze of fresh lime juice, and 1/2 tablespoon of Aji Amarillo paste (or splash of hot sauce) for a little heat.
2. Saute onion, green pepper and garlic. Add minced chorizo (about 2 tbl). It adds flavor and color! When it starts releasing its oil and color move to the side of the pan.
3. Add the shrimp on high heat to sear and then remove.
4. Add 1 can of tomato sauce, adobo seasoning, stuffed green olives, and capers and cook on med-low for about 15 minutes until flavors meld and it cooks down a bit. Add a drop of cider vinegar and put shrimp back in for last few minutes.
Tequiza Beer and Cilantro Rice
Pulse and set aside:
1 cup fresh cilantro
1 tsp olive oil
S&P
a squeeze of lime
Saute
1/8 green pepper minced
1 clove garlic minced
1/4 onion minced
Fold in 1/2 cup of rice and saute for a minute or two before adding 1 cup of liquid (3/4 Tequiza and 1/4 chicken broth). Cover and cook for 20 minutes.
To Serve:
• Finishing touch: a squeeze of fresh lime and a sprinkle of crumbled Mexican cheese.
• I also made Platano Maduro (sweet plantain) which I halved and baked in the oven for a little figure-friendly take on the classic frying. It was a perfect complement to the spicy dinner.
Lastly, lucky me, this dish meets the red, white and green criteria for this month’s Royal Food Joust challenge. I’m off to enter it on the Leftover Queen’s website…
Note: FOODalogue suggests this recipe as a guide to food pairings and techniques to be experimented with…in your own kitchen…to your own spice and taste levels…and to your preferred portion sizes.
19 Comments
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A great combination of flavours Joan! Nothing like a blend of cultures to achieve a great mix!
Love it! Great combo…I could eat it up.
Beer and rice in the words of the Guinness guys Brilliant!
I have not seen tequiza however, will keep my eyes out for it. Although tequilla and I have a really long and bad past.
Aji Amarillo peppers are slowly turning into one of my favorite hot peppers. Such a wonderful flavor and great heat from the little buggers.
LOL I remember when they introduced tequiza to Mexico, we were all shaking or heads in disbelieve, LOL This is a great combinations of flavors! I love the look of that green rice, but specially the hot looking shrimp. Oh deliciousness!
I think I should check out this Tequiza beer. I hope they sell it at the local liquor stores.
Oh wow – this is my kind of dish! I really love every ingredient used.
Wonderful flavors and a great Joust entry! Excellent!
WOW, love the combination of flavors! By the way, great pictures!
Muy sabroso Joan!
Good luck in the joust!
LL
This looks absolutely mouthwatering. I love all the ingredients and anything with a kick!
This sure looks delicious! I have never had aji peppers, but I’ve heard a lot about them. I’m going to keep an eye out for them.
Having ‘grown up’ on Corona w/ lime, I can’t drink that Tequiza stuff!! It just doesn’t taste the same.
I do love this dish though. Completely my kind of meal!
The flavors here sound amazing…I love Latin cuisine. I can just pick up those shrimp and nibble on them now.
Good luck in the Joust Joan. This is an amazing dish:D
Brilliant colour on the shrimp there and step right up…I’m in the mood for spicy. Bon chance in the Joust!
What lovely colors! I can just imagine they’re right spicy flavors too! Best of luck in the joust!
ok, this rice dish i may really need to try. looks delish and pretty.
girlfriend, tho I don’t eat shrimp, this sounds like something my parents would tear up! i love that teuquiza; never had it. how about a saute onion drizzle on top of the rice?
This looks soooo tasty, and I love the tequiza as an ingredient — so unique!
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