Camarones con Tequila (Tequila Shrimp)

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            FOOD FUNNY
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Thanks to reader Sharona Wilson for this profound food funny:

The customer complained about the outrageous price of a bottle of
pickles. The delicatessen proprietor replied, "It isn't the pickles
that are expensive. It's the juice. Dill waters run steep."

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            TODAY'S RECIPE
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Seafood and citrus juices are a natural combination, but we are more
accustomed to using lemon or lime juice. Here's an interesting
variation on the theme from the shores of Mexico.

Camarones con Tequila (Tequila Shrimp)

The zest and juice of 1 orange
6 Tbs (90 ml) butter
1/2 medium onion, finely chopped
2-4 cloves garlic, finely chopped
1 1/2 - 2 lbs (675 - 900 g) large shrimp, peeled
and deveined
1 canned chipotle chile en adobo, or 1 jalapeno,
finely chopped
1/4 cup (60 ml) 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 three times to
remove the bitterness. Pat dry and set aside. Heat the butter in a
large skillet over moderate heat and saute the onion and garlic for 5
minutes. Add the shrimp and saute 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.
Received on Thu Mar 11 13:43:10 2004