| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizers, Better home |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Onion; finely chopped |
| 5 |
|
Cloves garlic; minced |
| 1/4 |
c |
Olive oil |
| 2 |
lb |
Fresh shrimp; medium, peeled, deveined, tails intact |
| 1/4 |
c |
Tequila |
| 1/4 |
c |
Lime juice |
| 1/8 |
ts |
Salt |
| 2 |
tb |
Cilantro; chopped |
INSTRUCTIONS
To keep shrimp well chilled place them in a bowl nestled inside a larger
bowl of ice. Cook onion and garlic in olive oil in a large skillet over
medium heat about 3 minutes or until tender. Add shrimp and tequila; bring
to boiling. Boil gently, uncovered, 3-5 minutes or until shrimp turn pink,
stirring occasionally. Transfer shrimp mixture to a bowl. Add lime juice,
salt and cilantro. Toss to mix. Cover and refrigerate 2-24 hours stirring
occasionally. Drain before serving. Serves 10-12.
NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 85.
Posted to MC-Recipe Digest V1 #868 by Peg Baldassari
<Baldassari@compuserve.com> on Oct 26, 1997
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