Tequila Glazed Shrimp Salad Flambe

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Gastrique:
  • 1 cup sugar
  • 1 cup cider vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • 1 jalapeno, seeded and minced
  • Salad:
  • 12 ounces spinach, stemmed, washed and torn
  • 1/2 red bell pepper, julienned
  • 1/2 mango, peeled and thinly sliced
  • 1/4 cup cider or sugar cane vinegar
  • 3/4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons butter
  • 12 large shrimp, peeled and deveined (about 12 ounces)
  • 3 ounces tequila, plus more to taste
Directions
  • For the gastrique: In a small saucepan, combine sugar, vinegar, red pepper flakes and jalapeno. Bring to a boil and simmer until reduced and thickened to a sauce consistency. Set aside.

  • For the salad: In a large bowl, combine spinach, red bell pepper and mango. Toss with vinegar and oil and season with salt and pepper.

  • In a large skillet over medium-high heat, melt 2 tablespoons butter. Add shrimp and cook until they just begin to turn pink, about 1 minute. Remove pan from heat, add tequila and return pan to heat. Carefully ignite tequila and let the flames die down.

  • Add 1/2 cup of the gastrique and cook, stirring, until shrimp are glazed with the sauce and cooked through, about 1 to 2 minutes. Remove pan from heat, whisk in remaining 2 tablespoons butter in pieces until sauce is thick and smooth.

  • Serve shrimp on salad, drizzle with sauce.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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