Pasta chimayo-cafe pierre
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Pasta chimayo-cafe pierre
  Pasta    Mexican    Seafood    Alcohol  
Last updated 6/12/2012 12:48:34 AM. Recipe ID 9684. Report a problem with this recipe.
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      Title: Pasta chimayo-cafe pierre
 Categories: Pasta, Mexican, Seafood, Alcohol
      Yield: 4 Servings
 
      3 lg Ancho chilies; diced *
      1 c  Water; boiling
      1 tb Rice vinegar
      2 sm Garlic cloves
    1/2 ts Dried oregano; crumbled
    1/4 ts Salt
      3 tb Butter
    1/2 lb Medium shrimp; peel, devein
    1/4 c  Tequila
  1 1/2 c  Heavy cream
    1/2 lb Penne pasta
    1/4 c  Fresh cilantro; minced
 
  *Stem, seed and slightly crumble dried ancho chilies.
  *******************************************************
  ****************** Place chilies in medium bowl. Add 1 cup boiling
  water and let stand 30 minutes. Drain. Transfer chilies to blender.
  Add vinegar, garlic, oregano and salt. Blend until smooth. (Chili
  paste can be prepared 1 day ahead. Transfer to bowl. Cover tightly
  and refrigerate.) Melt butter in heavy large skillet over medium
  heat. Add shrimp and saute until just pink, about 3 minutes. Remove
  skillet from heat. Add tequila. Ignite with match. Return to heat and
  cook until flames subside. Transfer shrimp to bowl using slotted
  spoon. Cover with foil to keep warm. Increase heat to high./ Boil
  tequila until reduced to 1 Tbsp. Add cream to skillet and boil until
  reduced to sauce consistency, about 5 minutes. Add 2 Tbsp. chili
  paste and stir until smooth. Season with salt and pepper. Return
  shrimp to sauce. Meanwhile, cook pasta in large pot of boiling salted
  water until just tender but still firm to bite, stirring
  occasionally. Drain. Transfer to large bowl. Pour sauce over pasta,
  tossing to coat. Divide among plates. Sprinkle with cilantro and
  serve.
 




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Recipe ID 9684 (Apr 03, 2005)

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