Sun, 04/13/2008 - 21:15 — Steffen
An interesting pasta sauce served with sautéed 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 / 120 ml tequila
- ¼ tsp chili powder
- ¼ tsp cayenne pepper (or to taste)
- ¾ cup / 180 ml sour cream
- ¼ cup cilantro, coarsely chopped
- 1 tbsp tequila
- salt to taste
- 1 lb / 500 g raw shrimp
- 1 tbsp butter
- 1 tbsp olive oil
- salt to taste
- 1 lb / 500 g linguine pasta
Preparation
- 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 a plastic bag and let steam for about 10 minutes.
- Now the peppers should be easy to peel. Remove peel and all seeds. Set aside.
- Set a heavy saucepan over medium-high heat. Melt butter and add olive oil.
- Add chopped onion and salt. Cook until lightly browned.
- Add garlic and cook until lightly browned. Add ½ cup of tequila, chili powder and cayenne pepper. Reduce heat and simmer partially covered until most of the liquid has evaporated.
- Meanwhile, cook the linguine according to package instructions. Drain and set aside.
- When most of the tequila has evaporated, add the roasted and peeled bell peppers and cilantro. Puree with a stick blender until smooth.
- Whisk in sour cream. Adjust seasoning with salt. Stir in 1 tbsp of tequila.
- Set a sauté pan over medium-high heat. Melt 1 tbsp of butter and add olive oil. Sauté shrimp until fully cooked (about 2 minutes). Remove from heat and season the shrimp with salt.
- In a small bowl, toss a serving of pasta with the bell pepper cream sauce. Put on a plate and top with sautéed 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 about 1 hour
Comments
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