Gulf Shrimp with Peanuts and Green Chile Slices with Dirty Rice

2 tablespoons olive oil

24 medium Gulf shrimp, shell removed and deveined

1 poblano pepper, quartered and thinly sliced

3 cloves garlic, finely chopped

4 cups shrimp stock, recipe follows

2 tablespoons cold unsalted butter

2 tablespoons fresh lime juice

1/4 cup chopped cilantro

Salt and freshly ground pepper

1/2 cup chopped peanuts

Dirty Rice, recipe follows

Shrimp stock:

2 tablespoons olive oil

3 cups shells and tails from raw shrimp

1 large onion, coarsely chopped

1 small carrot, coarsely chopped

1/2 medium celery stalk, coarsely chopped

6 cups water

1 cup white wine

1 ripe medium tomato, chopped or 1/2 cup canned plum tomatoes

1 bay leaf

Dirty Rice:

2 tablespoons olive oil

Salt and freshly ground pepper

1 pound chicken livers

1 large red onion, finely diced

1 yellow pepper, finely diced

1 red pepper finely diced

1 stalk celery, finely diced

2 cloves garlic, finely chopped

1 serrano chile, finely diced

2 cups long grain rice

4 1/2 cups home-made chicken stock or low sodium canned stock

2 tablespoons maple syrup

Salt and freshly ground black pepper, to taste

1/4 cup chopped fresh flat leaf parsley

1 tablespoon finely chopped fresh thyme