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Hellfire Shrimp With Black Rice

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, C, D, P
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 20 Jumbo shrimp - peeled, deveined,

  2. And tails left on

  3. Hellfire Sauce

  4. 2 teaspoons 10ml Whole butter

  5. 1 tablespoon 15ml Chopped garlic

  6. 1/2 tablespoon 7 1/2ml Chopped ginger

  7. 3/8 cup 23g / 0.8oz Finely-diced Spanish onion

  8. 1/3 cup 48g / 1.7oz Finely-diced green pepper

  9. 2 2/3 tablespoons 39ml Finely-diced red pepper

  10. 1/2 Habanero pepper - seeded

  11. 1/2 tablespoon 7 1/2ml Tabasco brand Habanero Pepper Sauce

  12. 2 tablespoons 30ml Light rum

  13. Juice and zest of 1 small lime

  14. Juice and zest of 1 small lemon

  15. Black Rice

  16. 1/4 cup 15g / 1/2oz Small-diced Spanish onion

  17. 2/3 cup 106g / 3.7oz Rice

  18. 11 oz 312g Reserved liquid from cooking black beans

  19. 1 teaspoon 5ml Dried thyme - dried

  20. 1 teaspoon 5ml Dried oregano - dried

  21. 1 Cayenne pepper

  22. 1 teaspoon 5ml Cumin

  23. Salt - to taste

  24. Freshly-ground black pepper - to taste

  25. 1 1/2 tablespoons 22ml Cilantro - fresh, chopped

  26. 1/2 tablespoon 7 1/2ml Tabasco brand Green Pepper Sauce

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. This recipe yields 4 servings.

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