Drunken Shrimp Recipe - Cooking Index
Drunken Shrimp Recipe - Cooking Index
| 12 tablespoons | 180ml | Butter - divided |
| 2 tablespoons | 30ml | Shallot - chopped |
| 1 tablespoon | 15ml | Garlic - finely chopped |
| 1/2 cup | 118ml | Jalapeno peppers - julienne, seeded |
| If desired | ||
| 15 | Extra large shrimp - (15-20/pound) | |
| 6 tablespoons | 90ml | Tequila |
| 6 tablespoons | 90ml | Fresh lemon juice |
| 3/4 cup | 177ml | Chicken stock |
| 1 1/2 cups | 93g / 3.3oz | Tomato - chopped |
| 1 1/2 cups | 93g / 3.3oz | Green onions and tops - chopped |
| 1 tablespoon | 15ml | Butter |
| 2 teaspoons | 10ml | Flour |
Prepare all ingredients. The cooking goes fast. Melt 6 tablespoons butter in saute pan over medium heat. Add shallots, garlic and jalapenos; saute 30 seconds. Add shrimp. Quickly add tequila, and flame; cook until flames die out. Add lemon juice, stock, and remaining 6 tablespoons butter, tomato and onion.
Mix and cook. While cooking, melt 1 tablespoon butter. Add 2 teaspoons flour. Add a few teaspoons liquid from the saute pan mixture. Pour this into saute pan to thicken mixture. Serve over linguini (per original recipe) or rice (as we do). Wonderful!
NOTES : This recipe was originally published for 1 serving. The ingredients here have been tripled expect for the jalapenos. Also, the original recipe had no thickening.
It seemed to be too thin to me, so I added the thickening at the end. It was absolutely delicious! Very light and fresh tasting.
Source:
Houston is Cooking, p. 112
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