Shrimp Tequila

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                            FOOD FUNNY
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Here's a clever one from Freddie Johnson:

I get so confused at the checkout stand that when the checker asks me
"Plastic or paper?" I reply, "Either one, I'm bisacksual."

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                            TODAY'S RECIPE
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This delectable dish can 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.
Received on Sun Apr 18 18:58:13 2010