Title: Drunken Shrimp
Categories: 2-mc, 2-tnt, Seafood
Yield: 3 Servings

12 tb Butter; divided
2 tb Shallots; chopped
1 tb Garlic; finely chopped
1/2 c Jalapeno peppers; julienned,
-seeded if desired
15 Extra large shrimp;
-(15-20/pound)
6 tb Tequila
6 tb Fresh lemon juice
3/4 c Chicken stock
1 1/2 c Tomato; chopped
1 1/2 c Green onions & tops; chopped
1 tb Butter
2 ts Flour

Prepare all ingredients. The cooking goes fast. Melt 6 tablespoons butter
in saute pan over medium heat. Add shallots, garlic and jalapenos (note: I
used fresh 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 this is
cooking, melt 1 tablespoon butter. Add 2 teaspoons flour. Add a few
teaspoons liquid from the saute pan mixture. Pour this back into saute pan
to thicken mixture. Serve over linguini (per original receipe) 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. The recipe is from Houston is Cooking by Ann
Criswell. It is from Tony Mandola's Kitchen.
Recipe by: Houston is Cooking, p. 112

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris
on Sep 13, 1997