Your tailgate can always use a little heat. Whether you plan to head down to sunny Miami or watch the Patriots-Dolphins game from home, try spicing up the party with this recipe for a traditional seafood dish from the Nayarit region of Mexico. It was sent in by Adrian Carmona of Lebanon, N.H., who is the most recent winner of our weekly recipe contest with Dannon.
"My wife and I usually cook it," Adrian told us. "We learned it from our relatives that live on the coast of the Mexican Pacific Ocean."
Spicy Shrimp with Rice
1 lb. 26/30 shrimp, shells on
8 arbol chilis
5 Tsps. butter
1 tsp. chicken flavor bouillon (granulated)
Juice of 3 limes
2 cups vegetable oil
1 red onion, sliced
1 avocado, sliced
1 plum tomato, sliced
Roast the arbol chilis in a pan for 4 to 5 minutes, taking care not to let them turn black. Then blend them in a blender until they turn into powder. Set aside in a small container.
To prepare the shrimp, pour vegetable oil in a pot and let boil. Add the shrimp with shell on until it turns a little bit red. Remove the shrimp and allow the excess oil to drip off for a few minutes.
Put the butter in a heated pan and once it melts, add shrimp, black pepper (to your liking), chicken bouillon and the arbol chili powder. Mix well. Add the lime juice and mix everything for 1 to 2 minutes, then turn off heat.
Serve with cooked rice, avocado, red onion and tomato.
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