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This is a simple and guaranteed, crowd-pleasing shrimp recipe. Instead of bread, try it with fresh corn tortillas. I have found Mi Cocina’s tortillas to be very good and they can be purchased by the dozen.
1 lb. shrimp
2 tbsp. butter
1 tbsp. minced shallots
1/4 cup Tequila
3/4 cup heavy cream
Juice of 1 lime
1 1/2 tbsp. cilantro
1 tbsp. grated lime peel
Clean and de-vein shrimp.
Melt butter in large skillet, cook shrimp, stirring rapidly and cook about 2 minutes.
Add shallots, saute 15 seconds.
Add tequila slowly (may flare up).
Add cream, cook over high heat about 1 minute.
Using slotted spoon, remove shrimp to hot platter.
Add lime juice to pan and bring to a boil for 30 seconds.
Add cilantro.
Spoon sauce over shrimp.
Sprinkle with lime peel.
If you know a place to get good homemade and fresh corn tortillas, please let me know.
1 comment:
It sounds odd, perhaps, but when they are fresh, the tortillas from the Mexican Inn can be wonderful: tender and steamy, but firm enough to do their natural job, which is to hold food. The trouble is they aren't consistent and can be thin, dry, and tough.
You might try Zacateca on 8th Ave (above Berry) and on McCart just about Seminary. Their flour tortilla are good, although I like the ones from La Gardenia (W. Berry at Ryan) better.
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