Spicy Mexican-style sautéed shrimp
in a tequila-spiked citrus cream sauce.
Tequila Shrimp
2 pounds unpeeled, large fresh shrimp
1 large onion, finely chopped
2 garlic cloves, minced
2 jalapeño peppers, seeded and minced
2 tablespoons pure olive oil
1/4 cup orange juice
1/4 cup lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 cup tequila
1/2 cup whipping cream
1 tablespoon tomato paste
1/4 cup chopped fresh cilantro
Hot cooked rice
- Peel shrimp, and devein, if desired.
- Sauté onion, garlic, and jalapeño
peppers in hot olive oil in a large 5 quart saute pan over medium
heat 5 minutes or until tender. Add shrimp, orange juice, and
next 3 ingredients; sauté 3 minutes. Stir in tequila and
next 3 ingredients, and cook until slightly thickened. Serve
over rice.
Makes 4 servings.
