Camarones Borrachos (Drunken Shrimp!)

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Camarones Borrachos

Long grain white rice
chicken stock
corn kernels
2 lbs. shrimp, tails and shells removed
1/4 cup oil
tequila
jugo maggi
2 tablespoons butter
2 tablespoons olive oil
1 head of garlic, finely chopped
3 chiles de arbol, finely chopped
1 tablespoon tomato paste
2 scallions, finely chopped
a squeeze of lime

Cook the rice in chicken stock and corn kernels (follow the instructions on your rice, substituting the chicken stock for water)

Place a pan over medium-high heat. Add the oil and sautée the shrimp shells until they are opaque and dark pink or red. Deglaze the pan with a splash of tequila, then transfer them to a blender and blend. Strain through a fine mesh strainer (or cheesecloth) and discard the shells.

Season the shrimp with a few splashes of jugo maggi. Heat a skillet over medium heat and add the butter and olive oil. Once the butter is melted, add the garlic and sautée until just starting to brown at the edges. Add the arbols and allow them to toast for about 30 seconds. Add the tomato paste and allow it to fry. Stir it together and then add then shrimp. Once they are just starting to take on some color, add a big splash of tequila. Once the shrimp are just about cooked, add some of the shrimp oil and scallions. Once the shrimp is fully cooked, turn off the heat and add a squeeze of lime. Season to taste with salt and serve with cooked rice.