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Tequila Shrimp (Scallops or Lobster) Recipe

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This recipe for Tequila Shrimp (Scallops or Lobster) is from A Collection of Treasured Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Olive oil
6 cloves garlic, minced
two fresh jalapeño peppers
1/2 lb. deviened raw shrimp
fresh cilantro
3/4 c. Tequila
1 1/2 c. Tomato Base (see recipe or buy some marinara off the shelf)

Directions:
Directions:
Heat 2 tsp. olive oil in a saucepan over medium heat. Add garlic and 1 finely diced jalapeño pepper. Sauté for 3 minutes.

Increase heat to high. Add ½ lb. peeled and deveined raw shrimp (31-40 shrimp per pound). Sauté until the shrimp just turn pink - about 3 minutes (Do not over cook as they will be cooked more later). Using a slotted spoon, remove and reserve the shrimp, clinging garlic and jalapeño, allowing oil to drip back into pan.

Deglaze the pan with gold tequila. Reduce heat to low and simmer until harsh alcohol flavor evaporates, about 3 minutes. Add tomato base (from our original recipe). Bring to a simmer and cook 5 minutes.

Add reserved shrimp and about ¼ cup minced cilantro. Cook just until shrimp reheats, about 3 minutes ( If time permits, turn off the heat and allow the flavors to blend up to 30 minutes and reheat just before serving).

Meanwhile cook ½ to ¾ pound pasta of your choice in plenty of rapidly boiling salted water until al dente. Drain and place in a large serving bowl. Pour sauce over, toss, sprinkle with additional ¼ cup of minced cilantro, toss again and serve immediately.

Number Of Servings:
Number Of Servings:
2-3 generously
Preparation Time:
Preparation Time:
1 hour, 15 minutes

 

 

 

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