Today is the Feast Day of Our Lady of Guadalupe. If we were in Mexico, nine days ago would have marked the first day of the Novena to Honor the Virgin of Guadalupe. We would have lit a candle each day for nine days, said prayers and sought intervention through our Blessed Mother that she may gain favor with her Son.
Often non-Catholics confuse Catholics praying to the Saints or to Mary as a form of worship. Catholics hold to the truth that God The Father and God the Son are one, our Lord and Savior. When we seek council through Mary or the Saints in Heaven, it is no different than seeking council from a religious leader or spiritual advisor. When we petition the Saints on our behalf, we do not believe that the Saints have the power to heal or to grant our request. We do believe that they would go before God on our behalf, just as a minister would plead before God on behalf of his flock.
The Basilica of Our Lady Of Guadalupe is the most visited Catholic pilgrimage site in the world, and the world’s third most-visited sacred site. For many in Mexico, the image of Our Lady of Guadalupe is of national importance and great pride.
Today, in honor of the Feast of Our Lady of Guadalupe, I am preparing my family a delicious dish Tequila Shrimp over a bed of spicy Mexican Rice. While it never hurts to be Catholic, it’s not a requirement to enjoy a heavenly Shrimp Dinner.
Tequila Shrimp over Spicy Mexican Rice
Mexican Rice
1 box Farmhouse Mexican Rice
1 (10 oz) can Ro-Tel Tomatoes
1 cup Water
1 cup Chicken Stock
1 tablespoon Butter
Empty rice into a saucepot. Add tomatoes, water and chicken stock. Add seasoning mix from rice, stir to blend.
Add butter, bring to a full boil. Once the butter has melted, stir into the rice mixture.
Reduce heat, cover and simmer for 25 minutes. Fluff and keep warm.
Prepare shrimp while the rice cooks, then cook the shrimp once the rice is ready.
Tequila Shrimp
1 lb Shrimp, 21-25 count
1-1/2 teaspoons Cayenne Pepper
Cold Water
2 tablespoons Ghost Pepper Sauce
1 tablespoon minced Garlic
1/4 cup Cilantro
3 tablespoons Butter, divided
Handful Nacho Jalapeno Peppers
4 tablespoons Tequila
2 tablespoons Lime Juice
1/4 cup Jalapeno Pickle Juice (from jar)
Salt to taste
Fresh Black Pepper to taste
1-1/2 teaspoons Red Crushed Pepper
1 Lime, cut into wedges
Peel, clean and devein shrimp, leave tails and set shrimp in a large bowl. Sprinkle with cayenne pepper, toss shrimp to coat in the pepper. Add cold water to barely cover the shrimp. Add Pepper Sauce, gently stir. Set aside and let “marinate” in peppers until ready to cook.
Snip cilantro, set aside.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Swirl pan, add garlic and jalapeno slices. Cook until fragrant, about 30 seconds.
Add the shrimp and cook for 5 minutes, stirring from time to time, until they change to a nice pink color. Do not overcook them, because we still need to add the rest of the ingredients. The cooking time will also depend on the size of the shrimp. If you use smaller shrimp, they will take less time.
Pour in the Tequila, the lime juice and Jalapeno juice. Let everything cook together undisturbed for about 2 minutes.
Season with salt and pepper. Stir in the crushed pepper. Remove from heat. Add remaining tablespoon of butter, swirl the pan to distribute the butter as it melts.
Spread rice out on a serving platter. Spoon shrimp over the rice, drizzle with sauce.
Garnish with cilantro. Cut lime into wedges to serve with the shrimp.
Welcome to Rosemarie's Kitchen 