| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive15 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Tequilla |
| 1/4 |
c |
Lime juice |
| 1 |
tb |
Honey |
| 1 |
|
Lemon; quartered |
| 1 |
sm |
Onion; quartered |
| 2 |
|
Bay leaves |
| 8 |
|
Peppercorns |
| 1 |
|
Bag frozen salad shrimp; (1-pound) |
| 1/2 |
c |
Cilantro; chopped |
| 1 |
|
Jalapeno pepper; chopped |
INSTRUCTIONS
In a small saucepan combine tequilla, lime juice and honey. Bring just to a
boil to melt honey and evaporate most of the alcohol.
Set aside.
Bring 2 quarts of water to a boil. Add lemon, onion, bay leaves and
peppercorns to boiling water. Simmer for 5 minutes.
Add salad shrimp and simmer until shrimp are thawed, about 2 to 3 minutes.
Drain shrimp and place in bowl. Add Tequilla mixture, cilantro and jalapeno
to shrimp and toss.
Chill in refrigerator, covered until ready to use or for a quick chill,
place bowl over ice. Serve on platter with endive spears, crackers or alone
with toothpicks for spearing.
Yield: 6 to 8 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9273
Converted by MM_Buster v2.0l.
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