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Camarones Borrachos (Drunken Shrimp)
Courtesy of Chef Salvador Martinez
from Casa Cocina, Las Vegas
 
Ingredients
15 Jumbo shrimp
1 1/2 oz. butter
1 Tbs. onion
2 tsp. fresh Cilantro
1/2 tsp. Chipotle Chile
2 oz. Anejo Tequila
To taste Salt & Pepper
 
Directions

1. Peel and devein the shrimp.
2. Chop onion finely
3. Wash the cilantro in several changes of water, dry it by squeezing it in a towel, and then chop in finely.

 

Copyright 2007 The Vine Times www.thevinetimes.com, All Rights Reserved

4. Mash the chiptole chile (a smoked jalapeno packed in small cans with adobo sauce. Available at most groceries).
5. Heat a saute pan or frying pan over a high flame. Add butter and onions.
6. Season shrimp with salt and pepper.
7. When pan begins to sizzle, add the shrimp. Stir fry until shrimp are almost cooked, approximately 3 minutes.
8. Remove the pan from the heat, add the tequila and return it to the flame. Be careful when adding the tequila because it may flame up.
9. Cook the shrimp for another 2 minutes, add the cilantro, and remove the pan from the fire.
10. Taste the juice in the pan and season it with a salt and pepper. Enjoy.

 
 

Copyright 2007 The Vine Times , All Rights Reserved