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.
From
Yields
4 Servings