|Name:||TEQUILA SHRIMP||Contributor:||Diana Tracy|
|Description:||TEQUILA SHRIMP ? August 10 (or?.yet another way to serve ?em zucchini)||Posted:||2010-08-30|
|Key words:||tequila, shrimp, zucchini||Category:||Main Dishes|
I used about 2/3 lbs of frozen, peeled shrimp (25 count)
About 1/2 cup tequila
4-5 big cloves garlic, peeled and coarsely chopped
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1 tsp sugar
1 lime?s worth of fresh squoze lime juice
Salt to taste
2 medium zucchinis, quartered lengthwise and sliced thinly (about 3 cups)
1-2 Tbsp olive oil
2 tsp ground cumin
2 tsp ground ancho pepper
Hot ground pepper to taste (I didn?t use any)
|Preparation:||Marinate the thawed shrimp in the tequila while you are prepping the rest of
Put olive oil in pan and heat to almost smoking. Add zucchini (should be no
more than 1-2 deep, do them in two batches if necessary). Saute, stirring
often to brown and almost crisp them. Add cumin and pepper after about 1/3
of the pieces show some browning. Continue to cook until about half show
Set cooked zucchini aside in a bowl for later.
Add another blob of olive oil to the pan, and when it gets fragrant, add the
garlic and sautee', stirring frequently until fragrant and softening, but
With a slotted spoon, put the shrimp in the pan with the garlic, and
stirring frequently, sautee' rapidly until almost done. Add the cilantro and
green onions and give them a couple of good stirs to mix them in. Add the
sugar, and the tequila that was used as a marinade, stir well to release the
fond, and then toss in the reserved zucchini.
When the zucchini is heated through, remove from heat and sprinkle the lime
juice on, stir and serve.
|Notes:||I served it with steamed baby green beans (first of the season) and a
cucumber/Walla Walla onion salad in a very light vinaigrette.