Subject: Shrimp Tequila
From: Unicorn (unicorn@indenial.com)
Date: Mon May 26 2003 - 09:40:56 EDT
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FOOD FUNNY
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Sue Rawlings of Karratha, Western Australia writes, "This hasn't
happened to me as I don't have any children but it sounds like a true
food funny."
The restaurant where I took my two sons for a meal was crowded with
fans watching a sporting event on television. The harried waitress
took our order, but more than half an hour passed with no sign of her
return. I was trying to keep my kids from becoming restless when
suddenly shouts of victory came from the bar. "Hey," commented my
11-year-old, "it sounds as if someone just got his food."
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TODAY'S RECIPE
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I find myself having fun in sunny south Florida, so it should come as
no surprise that I looked to the seafood and Latin American
specialties that abound here for the inspiration for this week's menu.
Here is a small collection of "South Florida Favorites":
Monday's Starter
Shrimp Tequila
Tuesday's Soup or Salad
Cuban Fish Soup (Sopa de Pescado)
Wednesday's Side Dish
Black Bean, Corn, and Tomato Relish
Thursday's Entree
Cuban Shredded Beef (Ropa Vieja)
Friday's Dessert
Cuban Bread Pudding (Budin de Pan)
Florida is doubly blessed with two coasts, the Atlantic coast and the
Gulf coast, because shrimp are plentiful in both bodies of water.
This delectable dish may be served as the main course, or as an
appetizer as we have here.
Shrimp Tequila
2 Tbs (30 ml) butter
1 Tbs (15 ml) extra-virgin olive oil
2 shallots, finely chopped
1 1/2 lbs (675 g) large shrimp, peeled and deveined
3 Tbs (45 ml) tequila
1/2 cup (125 ml) heavy cream
1 medium tomato, seeded and chopped
Salt and freshly ground pepper to taste
Chopped fresh chives for garnish (optional)
Heat the butter and olive oil in a large skillet over high heat.
Saute the shallots until tender but not brown, about 5 minutes. Add
the shrimp and saute for 1 minute. Add the tequila and cook for 30
seconds. Add the cream, tomato, salt, and pepper and saute until the
sauce thickens slightly and the shrimp are firm and opaque, 3 to 5
minutes. Serve garnished with chopped chives if desired. Serves 4 to 6.
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