Shrimp, Chorizo and Chipotle Gravy over Mexican Rice
Recipe courtesy Emeril Lagasse, 2006

Brian and I usually use Kielbasa in place of the chorizo sausage which is harder to find. We have never added the tequila to this recipe and have never missed it. It is an excellent recipe, with quite a bit of kick to it.

2 tablespoons olive oil
1 pound chorizo sausage, cut crosswise into 1/2-inch slices (recipe for Homemade Mexican Chorizo)
1 pound large shrimp (16-20's), peeled and deveined
2 teaspoons Emeril's Southwest Seasoning
1/2 cup small diced yellow onion
1/4 cup small diced green bell pepper
1 tablespoon minced garlic
1 (14 1/2-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
2 chipotle chilies in adobe sauce, roughly chopped
2 tablespoons chopped fresh parsley leaves
1/4 cup tequila (recommended: Cabo Wabo Silver)
Salt
2 tablespoons chopped fresh cilantro leaves, plus 1 tablespoon leaves for garnish
5 cups Mexican rice

Set a 12-inch saute pan over medium-high heat and add the olive oil. Add the sausage to the pan and cook, stirring occasionally, until well caramelized, about 4 to 5 minutes. Season the shrimp with the Essence and place in the pan. Sear the shrimp for 2 minutes, turn over and cook another 1 minute. Remove the shrimp from the pan and set aside. Add the onions, pepper and garlic to the pan and cook, stirring, until the onions are translucent, 3 to 4 minutes. Add the tomatoes, tomato sauce, chipotle chiles, parsley, tequila and shrimp to the pan and bring to a boil, reduce to a simmer, and cook for 5 minutes. Season the gravy with salt, to taste, and add the cilantro, stirring to combine.

To serve, place about 1 1/4 cups of the rice in a bowl and spoon 1/4 of the gravy over top the rice. Serve garnished with extra cilantro.

4 servings