Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Handfull Jalapeno peppers; seeded and sliced |
| 1 \N | Whole Vidalia onion; sliced |
| 1 teaspoon | Garlic; minced |
| 1 teaspoon | Culantro; (or cilantro) |
| 1 \N | Whole tomato; seeded and peeled |
| ½ pounds | Shrimp; shelled & deveined |
| 2 tablespoons | Oil |
| 2 ounces | Tequila |
| 1 \N | Whole lime; the juice of |
Date: Sat, 9 Mar 1996 10:20:53 -0500 From: Dragon Breath <john@...>
here are tw recipies that I someho came up w/...the shrimp recipie is based losely on a recipie from the Cullinary Institute of America saute Jalepeno's and onions in light oil when cooked add a few pincehs of salt and some of your favorite vinear saute Prawns till they start to turn pink. add tequila and flambe' add garlic, culantro and tomato pulp. cook for a minute or two add lime juice.
heat some tortillas on a griddle top wrn tortillas w/ onion and peppers than arange prawns on top of that. then top w/ liquid from prawns garnish w/ wedges of avacado and lime.
Serving Ideas : accompany with raosted tomatilla salsa CHILE-HEADS DIGEST V2 #264
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .