Steffen's Dinners - Recipes and Photos

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An interesting pasta sauce served with sauteed shrimp: Pureed roasted bell peppers blended with Tequila, garlic, cilantro and a hint of chili powder and cayenne.

Ingredients

• 6 bell peppers (3 red, 3 yellow)
• 1 small onion, coarsely chopped
• 2 cloves garlic, whole
• 1 tbsp butter
• 1 tbsp olive oil
• ¼ tsp salt
• ½ cup / 120ml Tequila
• ¼ tsp chili powder
• ¼ tsp cayenne pepper or to taste
• ¾ cup / 180ml sour cream
• ¼ cup cilantro, coarsely chopped
• 1 tbsp tequila
• salt to taste
• 1lb / 500g raw shrimp
• 1 tbsp butter
• 1 tbsp olive oil
• salt to taste
• 1 lb / 500g Linguine pasta

Preparation

1. Roast the bell peppers. Place on a baking sheet. Place under a broiler and turn occasionally until charred and black on all sides. Remove from oven, put into plastic bag and let steam for about 10 minutes.
2. Now the peppers should be easy to peel. Remove peel and all seeds. Set aside.
3. Set heavy saucepan over medium-high heat. Melt butter and add olive oil.
4. Add chopped onion and salt. Cook until lightly browned.
5. Add garlic, cook until lightly browned. Add ½ cup of tequila, chili power and cayenne pepper. Reduce heat, simmer partially covered until most of the liquid has evaporated.
6. In the meanwhile, cook the Linguine pasta per instructions. Drain and set aside.
7. When most of the Tequila has evaporated, add roasted and peeled bell peppers and cilantro. Puree with stick blender until smooth.
8. Whisk in sour cream. Adjust seasoning with salt. Stir in 1 tbsp of Tequila.
9. Set sauté pan over medium-high heat. Melt 1 tbsp of butter and add olive oil. Sauté shrimp until fully cooked (ca. 2 minutes). Remove from heat, season shrimp with salt.
10. In a small bowl toss a serving of pasta with the bell pepper cream sauce. Put on plate, top with sauteed shrimp. Serve.

Notes

• The bell pepper sauce is very flavorful and makes an ideal base for a Roasted Bell Pepper and Tequila Soup.

Yields 6 servings

Preparation time ca. 1 hour