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1
Heat olive oil in a large skillet over high heat.
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2
Add the shrimp and sear on both sides until golden brown, about 1 minute per side.
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3
Remove the shrimp to a plate.
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4
Add the poblano pepper to pan and cook until soft.
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5
Add the garlic and cook for 1 minute more.
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6
Add the shrimp stock, bring to a boil, and reduce by half.
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7
Add the shrimp back to the pan, stir in the butter, lime juice, and cilantro, and season with salt and pepper, to taste.
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8
Spoon over Dirty Rice onk a platter and sprinkle with the peanuts.
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9
In a large saucepan over high heat, heat the oil until almost smoking and saute the shrimp shells and tails, onion, carrot and celery for 5 minutes, stirring.
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10
Add the water, wine, tomato, and bay leaf.
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11
Reduce the heat to medium, partially cover and simmer for 40 minutes.
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12
Strain through cheesecloth or a fine strainer.
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13
Heat olive oil in a medium saucepan over high heat.
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14
Add the chicken livers to the pan and sear on both sides until golden brown (do not cook through, they will continue cooking in the rice).
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15
Remove the livers with a slotted spoon to a cutting board, let cool slightly and coarsely chop.
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16
Add the onions, peppers, celery, garlic, and serrano chile to the pan and cook until golden brown.
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17
Stir in the rice and cook for 2 minutes.
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18
Add the stock, maple syrup, chicken livers and season with salt and pepper, stir well and bring to a boil.
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19
Cover the pan, reduce the heat to medium, and continue cooking for 12 to15 minutes.
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20
Remove from the heat, stir in the parsley and thyme and fluff with a fork.
