Friday, March 23, 2007

Lenten Recipe #5 -- Spicy Tequila Shrimp

Spicy Tequila Shrimp

1 t. olive oil
1 c. vertically-sliced onion
1/2 c. fresh jalapeño, julienned, seeded
5 cloves garlic, minced
1 lb. shrimp, peeled, veined
1 T. sherry vinegar
1/4 t. salt
1/2 c. tequila
3 c. chopped seeded tomato
1/4 c. chopped cilantro
1 T. lime juice
6 c. hot cooked rice
1 peeled med. avocado (cut into 12 wedges)

Heat oil in skillet over medium heat. Add onion, jalapeño and garlic. Sauté 8 minutes. Add shrimp, vinegar, salt. Sauté 3 minutes. Pour tequila into skillet and ignite with a long match or long-necked flame starter. Let flames die down. Add tomato and cilantro and cook until heated through. Remove from heat and add lime juice. Spoon over rice and service with avocado wedges. Serves six.

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Please do not reproduce or copy without the permission of the author.