Creamy poblano rice and Ajillo sautéed shrimp - Dallas News |

Creamy poblano rice and Ajillo sautéed shrimp

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Thanks to Chef Antonio Marquez of Lazaranda for this recipe.

Creamy Poblano  Rice

4 portions


2    cups        prepared white rice
2    teaspoon    butter
1    teaspoon    garlic chopped
2    tbs        onions chopped
½    cup        corn kernels
1    cup        grilled poblano pepper diced
2    tbs        cilantro chopped
½    cup        heavy whipping cream
½    cup        Chihuahua cheese grated
1    pinch        salt and white pepper


1.    Heat a sauté pan to medium heat, add the butter, onions and garlic and sauté for 30 seconds.
2.    Add the corn kernels, the poblano pepper diced and cook 40 seconds.
3.    Add the chopped cilantro and then the rice and cook for another 30 seconds.
4.    Pour the cream and sprinkle the cheese on top of the rice and cook everything for about 35 seconds until the rice is hot and creamy and the cheese is melted.
5.    Serve hot

Ajillo Sautéed Shrimp

1 portion


7    piece        shrimp 21/25 peeled and cleaned
1    tbs        olive oil
1    teaspoon    garlic chopped fine
1    teaspoon    guajillo pepper julienned
1    tbs        tomato sauce prepared
1/2    piece        lime ( juice )
1    pinch        salt and black pepper
1    tbs        cilantro chopped fine


1.    Peel and clean the shrimps and set aside in refrigeration
2.    Heat a sauté pan to medium high and pour the olive oil until hot.
3.    Add the garlic and guajillo pepper julienne and sauté for 30 seconds
4.    Add then the tomato sauce and lime juice and cook for another 40 seconds until the shrimp it's cooked "al dente", very important not to overcook the shrimp
5.    Season with salt and pepper and serve hot in a nice round plate.

Mexican Mojito

1.5 oz Mocambo White Rum (from Veracruz, Mexico)
1 oz simple syrup
1/2 oz fresh key lime juice
2 teaspoon muddled cilantro
1 teaspoon finely chopped jalapeño
4 muddled mint leaves

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