*  Exported from  MasterCook  *
 
                         PASTA CHIMAYO-CAFE PIERRE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Mexican
                 Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
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