Camarones A La Veracruzana Con Arroz Verde ( Shrimp Veracruz Sty - cooking recipe

Ingredients

Sauce
2 tablespoons oil
2 large onions, peeled and sliced into rings
2 large green bell peppers, seeded and sliced into rings
2 cups fresh tomatoes (or canned)
2 -3 whole jalapenos (or Serrano)
salt & freshly ground black pepper, to taste
Shrimp
1/2 cup butter (1 stick)
1/2 cup olive oil
6 garlic cloves, minced (to taste)
3 lbs large shrimp, shelled, deveined and butterflied
Arroz Verde
3 tablespoons oil
1 1/2 cups unconverted long-grain rice
6 -8 anaheim chilies, deveined and seeded
3 tablespoons fresh parsley, chopped
1 garlic clove
3 cups water
salt & freshly ground black pepper, to taste
1/2 cup dry white wine
minced parsley, garnish
1 avocado, peeled, seeded, and thinly sliced, garnish

Preparation

For sauce:
Heat oil in large skillet over medium heat.
Add onions and peppers and saute until slightly softened, about 5 minutes.
Add tomatoes, squeezing them into skillet to release juices.
Stir in chilies(puncture in several places for an extra hot sauce) and add salt and pepper to taste.
Simmer uncovered 15 minutes, stirring occasionally.
Remove from heat and keep warm.
For Shrimp:
Heat butter and oil in large skillet over medium heat.
Add garlic and saute briefly, but do not brown.
Add shrimp and cook, stirring frequently, 5 minutes.
Add sauce and mix well to combine.
For rice:
Heat oil in large skillet over medium heat.
Add rice and cook, stirring constantly, until oil is absorbed.
Combine chilies, parsley and garlic in a blender or food processor and mix well.
Add to rice in skillet and stir to blend.
Increase heat, add water and bring to a boil.
Reduce heat and simmer, tightly covered, about 25 to 30 minutes, or until all liquid is absorbed.
Fluff with a fork and add salt and pepper to taste.
To assemble:
Lightly oil a 6 cup ring mold and lightly pack warm Arroz Verde into mold; immediately unmold on serving platter.
Add wine to shrimp mixture and simmer 2 to 3 minutes.
Remove chilies; spoon into center of mold and over rice.
Sprinkle with parsley and garnish with avocado slices.
Serve hot.