Hellfire Shrimp With Black Rice

Recipe Ingredients

20		Jumbo shrimp - peeled, deveined,
		And tails left on
		Hellfire Sauce
2 teaspoons	10ml	Whole butter
1 tablespoon	15ml	Chopped garlic
1/2 tablespoon	7.5ml	Chopped ginger
3/8 cup	23g / 0.8oz	Finely-diced Spanish onion
1/3 cup	48g / 1.7oz	Finely-diced green pepper
2 2/3 tablespoons	39ml	Finely-diced red pepper
1/2		Habanero pepper - seeded
1/2 tablespoon	7.5ml	Tabasco brand Habanero Pepper Sauce
2 tablespoons	30ml	Light rum
		Juice and zest of 1 small lime
		Juice and zest of 1 small lemon
		Black Rice
1/4 cup	15g / 0.5oz	Small-diced Spanish onion
2/3 cup	106g / 3.7oz	Rice
11 oz	312g	Reserved liquid from cooking black beans
1 teaspoon	5ml	Dried thyme - dried
1 teaspoon	5ml	Dried oregano - dried
1		Cayenne pepper
1 teaspoon	5ml	Cumin
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 tablespoons	22ml	Cilantro - fresh, chopped
1/2 tablespoon	7.5ml	Tabasco brand Green Pepper Sauce

Recipe Instructions

Saute shrimp in whole butter. Deglaze with light rum. To make Hellfire Sauce, aromatize garlic and ginger in butter. Add onions, bell peppers, and Tabasco brand Habanero Pepper Sauce, and cook until onion is translucent. Deglaze with rum. Add fruit juices and zest. Puree and check for seasonings.

To make black rice, saute onions in 2 tablespoons oil until translucent. Add rice and coat with oil. Add black bean juice, thyme, oregano, cayenne pepper, cumin, salt and pepper. Bring to a boil, cover and simmer for 18 minutes. When rice is done, add cilantro and Tabasco brand Green Pepper Sauce and serve immediately.

To serve, place black rice in middle of plate. Surround with shrimp and sauce. Lace plate with mango puree.

This recipe yields 4 servings.

Source:
Tabasco's recipe archive at http://www.tabasco.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.