Recipe: Ancho Lime Tequila Prawns

ANCHO LIME TEQUILA PRAWNS

1/4 cup ancho puree*
1 tablespoon olive oil
1/2 pound medium to large prawns (or shrimp), peeled and deveined
1/4 teaspoon minced garlic
1/4 cup Jose Cuervo Gold tequila
juice of 2 limes
2 tablespoons unsalted butter
3/4 teaspoon salt (kosher preferred)
1 pinch ground black pepper
2 tablespoons chopped cilantro
cilantro sprigs (optional garnish)
OPTIONAL FOR SERVING:
toothpicks
grilled or baked rounds or crescent-shaped slices of polenta**
guacamole

Prepare ancho puree; set aside.

Heat a 10-inch-deep skillet over high heat. Heat olive oil; add prawns and garlic; stir frequently, sauteing until prawns turn slightly pink on both sides.

Deglaze pan with tequila and lime juice, scraping up any brown bits that stick to the pan. Boil until liquid is reduced by half in volume.

Add 1/4 cup ancho puree; stir and bring to simmer. Add butter, salt, pepper and chopped cilantro. Shaking the handle of the skillet, swirl butter into the sauce until melted, being careful no to let the mixture come to a boil. You may need to shake it off the heat.

TO SERVE:
Garnish with sprigs of fresh cilantro, if desired. Serve immediately, accompanied with toothpicks for spearing. Or heat slices of polenta, either on the grill or in the oven (375 degrees for 3-5 minutes). Place prawn and sauce on slice, then top with a small spoonful of guacamole.

*Ancho chilies are dried, ripened poblano chilies. Brick red to dark mahogany, they are sold in many supermarkets, often packaged in cellophane bags. To prepare the ancho puree, place 6 seeded ancho chilies, 1/2 large yellow onion (chopped) and 2 whole peeled cloves of garlic in a large saucepan. Add enough cold water to cover ingredients. Bring to a boil on high heat; reduce heat to a simmer. Simmer 20 minutes or until onions are tender. Remove from heat and allow to cool; drain, reserving liquid. Puree in small batches in blender or food processor fitted with the metal blade, adding just enough of the cooking liquid to form a thick paste. Mix in 1 teaspoon red wine vinegar. Refrigerate puree and use within 2 days or freeze.

**Prepared polenta is sold in tubes in the refrigerated deli section of many supermarkets.

Makes 32 appetizers
Source: The Orange County Register; June 9, 1999