Camarones con Tequila (Tequila Shrimp)
Zest and juice of 1 orange
6 Tbsp. butter
1/2 medium onion, finely chopped
2-4 cloves garlic, finely chopped
1-1/2 - 2 lbs. large shrimp, peeled and deveined
1 canned chipotle chile en adobo OR 1 jalapeño, finely chopped
1/4 cup 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 3 times to remove the bitterness. Pat dry and set aside.
Heat the butter in a large skillet over moderate heat and sauté the onion and garlic for 5 minutes. Add the shrimp and sauté 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.
Bon appetit from the Chef at World Wide Recipes
Zest and juice of 1 orange
6 Tbsp. butter
1/2 medium onion, finely chopped
2-4 cloves garlic, finely chopped
1-1/2 - 2 lbs. large shrimp, peeled and deveined
1 canned chipotle chile en adobo OR 1 jalapeño, finely chopped
1/4 cup 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 3 times to remove the bitterness. Pat dry and set aside.
Heat the butter in a large skillet over moderate heat and sauté the onion and garlic for 5 minutes. Add the shrimp and sauté 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.
Bon appetit from the Chef at World Wide Recipes
