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Tequila Shrimp

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Margi Cintrano View Drop Down
Master Chef
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Joined: 03 February 2012
Location: Spain
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    Posted: 22 September 2012 at 10:29
FLAMEADO and igniting Tequila in a skillet not only impresses guests or loved ones, it also burns off the alcohol, leaving no burning sensations.
Several years ago, my younger daughter decided to change her profession, prior to having the children, and thus, she was attending The International Gemology Institute in southern California, studying for her Gemology Appraisal & Design License.
While visiting her over in San Diego, we had this tapa appetiser sized dish at a lovely southern Californian  Mexican Tavern. Here is the recipe.
tequila shrimp for two ...
2 pounds shrimp large in shell, deveined and peeled
1 tsp kosher salt or sea salt
2 tblsps butter
1/2 cup white transparent Tequila of choice
3/4 cup crème fraîche or sour cream
2 scallions sliced finely and a pinch of cilantro freshly minced if u wish.
1) toss the shrimp in kosher or sea salt & 3/4 tsp freshly ground black pepper
2) heat butter in a 12 inch heavy skillet, over medium heat until foam subsides, and then sauté the shrimp, turning until coral pink and just cooked through - about 2 mins or so
3) reduce the heat, and add the tequila ( tie hair back ) and tilt the skillet, over gas burner, to ignite the tequila and use cautions as flames can shoot up.
4) flambée, shaking skillet gently once or twice and until flames subside
5) remove from heat, and stir in cream of choice and sprinkle with the scallion bits. Drizzle with fresh lemon or fresh lime.
Gourmet´s Choice - Time Out In Spain ...

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