| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
|
Fish |
1 |
Servings |
INGREDIENTS
| 3 |
|
Green New Mexico chiles, roasted, peeled, stems and seeds removed, chopped |
| 24 |
lg |
Shrimp, shells removed, butterflied |
| 2 |
tb |
Butter |
| 2 |
tb |
Tequila juice from 3 limes |
| 1/2 |
c |
Whipping cream |
| 1 |
tb |
Grated lime peel |
INSTRUCTIONS
These spicy shrimp can be served as an appetizer or an entree. A dry white
wine can be substituted for the tequila if you prefer.
Saute the shrimp and green chile in the butter until they start to lose
their translucency. Remove the shrimp and keep warm. Increase the heat and
add the tequila and lime juice. While stirring, add the cream and zest and
continue to stir until the sauce thickens. Return the shrimp to the pan and
heat for 2-3 minutes or until the shrimp are done. Serves 4-6. Heat Scale:
Medium.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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