Gulf Shrimp with Peanuts and Green Chile Slices with Dirty Rice

Ingredients

• 1  bay leaf 
• 1 medium tomatoes canned ripe chopped
• 1 small carrots coarsely chopped
• 1 stalk celery diced finely
• 0.5 medium celery stalk coarsely chopped
• 1 pound chicken livers 
• 4.5 cups home-made chicken stock low sodium canned
• 0.3 cup cilantro leaves chopped
• 0.3 cup flat parsley fresh chopped
• 1 tablespoon thyme leaves fresh finely chopped
• 2 cloves garlic finely chopped
• 3 cloves garlic finely chopped
• 2 tablespoons juice of lime fresh
• 2 cups rice long grain
• 2 tablespoons maple syrup 
• 2 tablespoons olive oil 
• 1 large onion coarsely chopped
• 0.5 cup peanuts chopped
• 1  poblano pepper thinly sliced quartered
• 1  bell pepper diced red finely
• 1 large onion diced red finely
• 4 servings salt and pepper black freshly ground to taste
• 4 servings salt and pepper freshly ground
• 1  serrano chile diced finely
• 3 cups shells and tails from shrimp raw
• 24 medium gulf shrimp deveined
• 2 tablespoons butter unsalted cold
• 6 cups water 
• 1 cup white wine 
• 1  bell pepper diced yellow finely

Equipment

• frying pan
• sauce pan
• sieve
• cheesecloth

Directions

1. Heat olive oil in a large skillet over high heat.
2. Add the shrimp and sear on both sides until golden brown, about 1 minute per side.
3. Remove the shrimp to a plate.
4. Add the poblano pepper to pan and cook until soft.
5. Add the garlic and cook for 1 minute more.
6. Add the shrimp stock, bring to a boil, and reduce by half.
7. Add the shrimp back to the pan, stir in the butter, lime juice, and cilantro, and season with salt and pepper, to taste. Spoon over Dirty Rice onk a platter and sprinkle with the peanuts.
8. 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.
9. Add the water, wine, tomato, and bay leaf. Reduce the heat to medium, partially cover and simmer for 40 minutes. Strain through cheesecloth or a fine strainer.