July 31st, 2009
Tequila Shrimp-Tonight’s Dinner, Perhaps
1/4 lb. bacon, diced
1 lb. peeled shrimp (large) cut into bite size pieces
2 oz. tequila
3/4 lb. grated cheese – jack, cheddar, mix, anything that melts
1 fresh lime, squeezed
2 tsps. fresh cilantro, chopped (You may substitute with flat leaf parsley or fresh oregano, if you don’t like cilantro.)
Cook bacon in a large skillet until lightly browned. Remove all but 2 tbsps. of the bacon fat. Add the shrimp to the bacon and cook until done, about 3-4 minutes. Flambe with the tequila. When the flame subsides, sprinkle the lime juice over the shrimp. Add the cheese and stir until melted and bubbly. Top with the chopped cilantro or the herb of your choice. Serve over rice or with warm flour tortillas, fresh salsa — and a beer or two or perhaps a Margarita (recipe follows). Add a salad and you are ready to entertain. This recipe makes 4 servings.
Tip: This recipe can also be used as a fondue. I think fondues are coming back. Put it in a fondue pot and serve as a dip with tortilla chips. Just cut the shrimp into smaller pieces.
Perfect Margarita
This recipe was given to me by Arturo Pellerano, who happened to have lime trees in his yard.
Very simple: 3 parts Tequila, 2 parts lime juice and 1 part Cointrau or Triple Sec
Fresh lime juice is the secret. Mix it all and pour it into a bottle and serve it very cold.
Warning: Be prudent when driking the Perfect Margarita, otherwise you will be either under the table or over the table for that matter
I can’t wait to hear you have to say about it.
Tags: Appetizer, cocktails, drinks, entrees, Recipe
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