Drunken shrimp
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | tablespoons | Butter; divided |
| 2 | tablespoons | Shallots; chopped |
| 1 | tablespoon | Garlic; finely chopped |
| ½ | cup | Jalapeno peppers; julienned, seeded if desired |
| 15 | Extra large shrimp; (15-20/pound) | |
| 6 | tablespoons | Tequila |
| 6 | tablespoons | Fresh lemon juice |
| ¾ | cup | Chicken stock |
| 1½ | cup | Tomato; chopped |
| 1½ | cup | Green onions & tops; chopped |
| 1 | tablespoon | Butter |
| 2 | teaspoons | Flour |
Directions
Prepare all ingredients. The cooking goes fast. Melt 6 tablespoons butter in saute pan over medium heat. Add shallots, garlic and jalapenos (note: I used fresh jalapenos); saute 30 seconds. Add shrimp. Quickly add tequila, and flame; cook until flames die out. Add lemon juice, stock, and remaining 6 tablespoons butter, tomato and onion. Mix and cook. While this is cooking, melt 1 tablespoon butter. Add 2 teaspoons flour. Add a few teaspoons liquid from the saute pan mixture. Pour this back into saute pan to thicken mixture. Serve over linguini (per original receipe) or rice (as we do). Wonderful!
NOTES : This recipe was originally published for 1 serving. The ingredients here have been tripled expect for the jalapenos. Also, the original recipe had no thickening. It seemed to be too thin to me, so I added the thickening at the end. It was absolutely delicious! Very light and fresh tasting. The recipe is from Houston is Cooking by Ann Criswell. It is from Tony Mandola's Kitchen.
Recipe by: Houston is Cooking, p. 112 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@...> on Sep 13, 1997