Camarones al Mojo de Ajo y Anejo Tequila

Shrimp with garlic and anejo tequila sauce!

  
     If you like garlic, then you will enjoy this entree!  The shrimp are marinated with garlic and then sauteed with garlic.
     The aged tequila adds a nice mellow cactus flavor.  A good aged tequila is comparable to an aged whiskey or cognac.  Tequila is aged in oak barrels for at least one year to get the anejo designation.
     Whole shrimp, preferably with the heads attached, are required for this recipe.  There is no hot chile pepper of any kind in this recipe.  The orange color comes from anatto.  This is messy fun finger food at its best!
  
     Mexican Rice:
     This is just a simple mellow Mexican rice recipe that is meant to accompany the strong flavor of the garlic sauce.
     Boil 1 cup of water in a sauce pot.
     Add a 1/2 of a cup of rice.
     Return the liquid to a boil.
     Add 2 pinches of ground anatto.
     Add 1 tablespoon of tomato puree.
     Add 1 pinch of cumin.
     Add 1 pinch of coriander.
     Add sea salt and black pepper.
     Add 1/2 teaspoon of olive oil.
     Reduce the temperature to low heat.
     Cover the pot with a lid.
     Let the rice simmer and steam for almost 20 minutes.
     When the rice is becomes tender and the liquid is absorbed, set it aside and keep it warm on a stove top.
  
     Camarones al Mojo de Ajo y Anejo Tequila:
     Place about 8 to 10 large whole shrimp in a mixing bowl.  (Whole shrimp with the the heads attached are best for this recipe.)
     Add 5 minced garlic cloves.
     Add sea salt.
     Add 1 tablespoon of lemon juice.
     Add 1 teaspoon of rice vinegar.
     Toss the ingredients together.
     Marinate the shrimp in a refrigerator for 30 minutes.
     Heat a saute pan over medium/medium high heat.
     Add 2 tablespoons of blended olive oil.
     Add about 10 cloves of minced garlic.
     Saute the garlic, till it starts to turn a light golden brown color.
     Remove the shrimp from the marinade and add the shrimp to the hot pan.
     Add sea salt and black pepper.
     Saute the shrimp, till they are almost fully cooked.
     Add 1/2 tablespoon of lemon juice.
     Add 1/2 cup of anejo tequila.  (Flambé is okay, but it is not necessary!)
     Add 1/4 cup of water.
     Add 2 pinches of ground anatto.
     Add 1/2 tablespoon of chopped cilantro.
     Quickly simmer and reduce the sauce, till the liquid is nearly evaporated.
     Remove the pan from the heat.
     Add 2 to 3 pats of unsalted butter, while swirling the pan, to create a butter sauce.
   
     Presentation:
     Use a ring mold to place a portion of the Mexican rice on a plate.
     Place the shrimp on the plate.
     Pour the garlic and tequila butter sauce over the shrimp.
     Garnish the plate with a few lemon wedges and cilantro sprigs.
  
     The tequila adds a light gentle flavor to the sauce.  The tequila flavor does give the garlic sauce an interesting flavor.  The lightly browned garlic sauce imparts a very sharp rich garlic flavor.  The anatto turns the sauce into a nice orange color.  Squeezing the lemon wedges over the shrimp at the table adds a nice crisp fresh flavor.  This is a saucy, garlicky "finger licking" plate of Mexican shrimp!  Yum!  ...  Shawna