Drunken Shrimp with Jalapenos
This dish is as you might assume is a bit spicy so it may not be suitable for children and even some adults if you can’t take the heat. If you are among the lucky ones who can eat spicy foods, then you’ll love this dish. White rice, vegetables, or a green salad go well with this recipe.
- 5 jalapenos chile peppers, chopped fine (stems and seeds removed)
- 1 yellow onion, chopped fine
- 2 garlic cloves, chopped fine
- 3 small tomatoes (peeled and chopped)
- 1 1/2 teaspoons of fresh basil, chopped fine
- 1 1/2 tablespoons of fresh cilantro
- 3 tablespoons olive oil
- 3 dozen large shrimp (peeled and de-veined)
- 3/4 cup flour
- 4 tablespoons butter
- 2 1/2 teaspoons cornstarch (Mix with 2 teaspoons cold water)
- 2/3 cup tequila
- Begin by placing the chiles, onions, and garlic in a large pan heated with olive oil.
- Saute until all three ingredients are soft.
- Next add the tomatoes, basil, and cilantro and simmer over low heat for 30 minutes.
- Next dredge the shrimp in flour and in another pan saute in butter until they are a golden brown.
- When this step is complete, add the cornstarch mixture to the vegetables and heat on medium until it begins to thicken.
- Immediately add the shrimp and tequila and set heat to low to medium for about 10 minutes.
- Even though this is a safe heat, watch carefully because you don’t want it to boil. Your dish is complete.
This dish will serve 6