Post by April B. on Mar 12, 2004 11:51:01 GMT -6
Camarones con Tequila (Tequila Shrimp)
The zest and juice of 1 orange
6 Tbs (90 ml) butter
1/2 medium onion, finely chopped
2-4 cloves garlic, finely chopped
1 1/2 - 2 lbs (675 - 900 g) large shrimp, peeled
and deveined
1 canned chipotle chile en adobo, or 1 jalapeno,
finely chopped
1/4 cup (60 ml) tequila
Salt and freshly ground pepper to taste
Chopped fresh cilantro (coriander leaves) for garnish
Place the orange zest in a small strainer and dip into boiling water.
Remove immediately and rinse under cold water. Repeat three times to
remove the bitterness. Pat dry and set aside. Heat the butter in a
large skillet over moderate heat and saute the onion and garlic for 5
minutes. Add the shrimp and saute until the shrimp turn pink and
begin to curl, 2 to 3 minutes. Add the chipotle, tequila, orange zest
and juice, salt, and pepper and cook until the shrimp are cooked
through and the sauce has reduced by about half, 3 to 4 minutes.
Serve garnished with chopped cilantro. Serves 4 to 6.
The zest and juice of 1 orange
6 Tbs (90 ml) butter
1/2 medium onion, finely chopped
2-4 cloves garlic, finely chopped
1 1/2 - 2 lbs (675 - 900 g) large shrimp, peeled
and deveined
1 canned chipotle chile en adobo, or 1 jalapeno,
finely chopped
1/4 cup (60 ml) tequila
Salt and freshly ground pepper to taste
Chopped fresh cilantro (coriander leaves) for garnish
Place the orange zest in a small strainer and dip into boiling water.
Remove immediately and rinse under cold water. Repeat three times to
remove the bitterness. Pat dry and set aside. Heat the butter in a
large skillet over moderate heat and saute the onion and garlic for 5
minutes. Add the shrimp and saute until the shrimp turn pink and
begin to curl, 2 to 3 minutes. Add the chipotle, tequila, orange zest
and juice, salt, and pepper and cook until the shrimp are cooked
through and the sauce has reduced by about half, 3 to 4 minutes.
Serve garnished with chopped cilantro. Serves 4 to 6.
