| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
|
2-mc, 2-tnt, Seafood |
3 |
Servings |
INGREDIENTS
| 12 |
tb |
Butter; divided |
| 2 |
tb |
Shallots; chopped |
| 1 |
tb |
Garlic; finely chopped |
| 1/2 |
c |
Jalapeno peppers; julienned, seeded if desired |
| 15 |
|
Extra large shrimp; (15-20/pound) |
| 6 |
tb |
Tequila |
| 6 |
tb |
Fresh lemon juice |
| 3/4 |
c |
Chicken stock |
| 1 1/2 |
c |
Tomato; chopped |
| 1 1/2 |
c |
Green onions & tops; chopped |
| 1 |
tb |
Butter |
| 2 |
ts |
Flour |
INSTRUCTIONS
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@earthlink.net> on Sep 13, 1997
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”