Latin fusion – serves 6; approx 45 minutes to 1 hour for prep and cook
- Ingredients:
- 2 lb – Shrimp, peeled and deveined
- 1 1/2 lb – ground Chorizo
- 2 cups – uncooked rice
- 3 cups – chicken stock
- 2 TBSP – olive oil
- 1 – Poblano Pepper
- 2 – Bell Peppers, any color; diced
- 2 – Roma tomatoes
- 6 – garlic cloves; minced
- 1 tsp – salt (to taste)
- 1/4 cup Cilantro – medium chopped with some stems (for serving)
- Guasacaca sauce (pureed):
- 1/4 green bell pepper – rough sliced
- 1/2 onion – rough diced
- 3 cloves – garlic
- 1/2 cup – Cilantro; with stems
- 2 TBSP – olive oil
- 2 TBSP – white vinegar
- 1 lime – juice only (approx 2 TBSP)
- 1/2 tsp – salt
For the Roma tomatoes, heat small pan of water to boiling and set up ice bath. Score an X in the bottom (non-stem end) of the roma tomatoes and place in the boiling water for 30 seconds. Immediately move the tomatoes to the ice bath until cooled. Peel the skin off the tomatoes, dice and set aside.
For the Poblano pepper, place the whole pepper over a gas burner or stove coil at high to char blacken the whole skin. Set aside to cool enough to scrape blackened skin off with a fork. Cut off the stem and rough dice (about 1/2” x 1/2”) and set aside.
In a large non-stick skillet over medium-high heat, add the ground chorizo in a layer and brown both sides. While browning, cut into 1/2″ x 1/2″ pieces and set aside when 3/4 cooked.
Using the previous large non-stick skillet over medium-high heat, add the 2 TBSP olive oil, onions, and bell peppers and stir for 5 minutes. Add the poblano peppers and minced garlic and stir for 30 seconds. Add the diced tomatoes, 1 tsp salt and mix well for another 5 minutes.
Add the 2 cups uncooked rice and stir mixture for 2 minutes. Add the 3 cups chicken stock and chorizo slices. Stir well and bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes.
While the rice mixture is cooking, prepare the Guasacaca sauce. In a food processor, add the ingredients and puree until smooth. Alternately, an immersion blender will make a smoother puree.
If the rice mixture appears dry, add an additional 1/4 or 1/2 cup of chicken stock to the pan. Add the shrimp, cover and simmer until the shrimp are cooked, about 8 minutes.
Can be served as a bed of shrimp and rice with Guasacaca sauce to the side or over an edge. Hot sauce or diced cilantro are good add-ons also.