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1
For sauce:
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2
Heat oil in large skillet over medium heat.
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3
Add onions and peppers and saute until slightly softened, about 5 minutes.
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4
Add tomatoes, squeezing them into skillet to release juices.
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5
Stir in chilies(puncture in several places for an extra hot sauce) and add salt and pepper to taste.
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6
Simmer uncovered 15 minutes, stirring occasionally.
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7
Remove from heat and keep warm.
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8
For Shrimp:
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9
Heat butter and oil in large skillet over medium heat.
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10
Add garlic and saute briefly, but do not brown.
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11
Add shrimp and cook, stirring frequently, 5 minutes.
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12
Add sauce and mix well to combine.
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13
For rice:
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14
Heat oil in large skillet over medium heat.
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15
Add rice and cook, stirring constantly, until oil is absorbed.
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16
Combine chilies, parsley and garlic in a blender or food processor and mix well.
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17
Add to rice in skillet and stir to blend.
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18
Increase heat, add water and bring to a boil.
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19
Reduce heat and simmer, tightly covered, about 25 to 30 minutes, or until all liquid is absorbed.
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20
Fluff with a fork and add salt and pepper to taste.
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21
To assemble:
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22
Lightly oil a 6 cup ring mold and lightly pack warm Arroz Verde into mold; immediately unmold on serving platter.
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23
Add wine to shrimp mixture and simmer 2 to 3 minutes.
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24
Remove chilies; spoon into center of mold and over rice.
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25
Sprinkle with parsley and garnish with avocado slices.
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26
Serve hot.
