Avocado Slices

Half Avocado

Indulge in our vibrant Marinated Sweet Peppers, a delightful medley of colorful bell peppers expertly marinated in a zesty blend of herbs and spices. Each bite bursts with sweet and tangy flavors, making them the perfect accompaniment to any dish or a tasty snack on their own. Brighten your palate with this fresh and flavorful treat!

Marinated sweet peppers

spicy garlic cream, rice, chayote, charred corn, pico de gallo

Rinse the rice under cold water until the water runs clear. In a medium saucepan combine rinsed rice, 2 cups water (or stock), 1 tbsp butter and 1 tsp salt. Bring to a boil over high heat, then reduce to a low simmer, cover and cook 15 minutes. Remove from heat and let sit covered 5–10 minutes, then fluff with a fork and keep warm.

Cook rice

Combine diced tomatoes, red onion, jalapeño, chopped cilantro, 1 tbsp lime juice and 1/2 tsp salt in a bowl. Taste and adjust seasoning. Let sit at room temperature while you prepare other components so flavors meld.

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tbsp olive oil, then add the diced chayote. Sauté 4–5 minutes until starting to brown. Add the corn kernels, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Continue cooking, stirring occasionally, until corn is charred in spots and chayote is tender, about 6–8 more minutes. Remove from heat and keep warm.

Pat shrimp dry and season lightly with 1/2 tsp kosher salt and a pinch of black pepper.

In a large skillet over medium-high heat add 2 tbsp olive oil and 2 tbsp butter. When the butter foams, add the seasoned shrimp in a single layer and sear 1–1.5 minutes per side just until pink and opaque. Transfer shrimp to a plate and set aside (they will finish cooking in the sauce).

Reduce heat to medium. Add the minced shallot to the pan and sauté 1 minute until fragrant. Add minced garlic and minced habanero and cook 30–45 seconds until aromatic (do not burn the garlic).

Carefully add 3 tbsp tequila to deglaze the pan (tilt pan away and allow alcohol to flame if desired and safe), scraping up any browned bits. Let the tequila reduce by about half, roughly 1–2 minutes.

Stir in 1 cup heavy cream and 2 tbsp creme fraiche (or sour cream). Add 1 tsp smoked paprika, 1 tsp ground cumin, remaining 1/2 tsp kosher salt and 1 tsp black pepper. Bring sauce to a gentle simmer and cook 2–3 minutes until slightly thickened.

Return the seared shrimp and any accumulated juices to the skillet and simmer in the sauce 1–2 minutes until shrimp are fully cooked and sauce coats them. Stir in 2 tbsp chopped cilantro and 2 tbsp lime juice. Taste and adjust salt, pepper, or lime as needed.

Divide warm rice among 4 plates. Spoon charred corn and chayote alongside the rice. Top rice with generous portion of habanero tequila shrimp and spoon the spicy garlic cream sauce over shrimp and rice.

Garnish with pico de gallo, extra cilantro leaves and lime wedges. Serve immediately.

large shrimp (16-20 count), peeled and deveined

olive oil

unsalted butter

garlic, finely minced

shallot, finely minced

habanero pepper, seeded and finely minced

tequila (blanco)

fresh lime juice

heavy cream

creme fraiche or sour cream

smoked paprika

ground cumin

kosher salt

freshly ground black pepper

fresh cilantro, finely chopped

long-grain white rice (or jasmine)

water or low-sodium chicken stock

salt

fresh corn kernels (from ~2 ears) or frozen thawed

chayote, peeled and cut into 1/2-inch dice

ripe tomatoes, seeded and finely diced

red onion, finely diced

jalapeño, seeded and minced

fresh cilantro, chopped

lime wedges

extra cilantro leaves

HABANERO TEQUILA SHRIMP

Make HABANERO TEQUILA SHRIMP Recipe in just 45m. spicy garlic cream, rice, chayote, charred corn, pico de gallo

Habanero Tequila Shrimp Recipe

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