The pace of Mexico is perfect for a thirsty traveler. Get up when the sun does and enjoy the calm of the morning, siesta in the heat of the afternoon, and eat and drink into the moonlight. I spent a wonderful time in the town of Tequila ... not a sandy beach in site but a true taste of what Mexican hospitality has to offer. In the Orendain hacienda I enjoyed a family meal full of laughter, great food and tequila. Try this Shrimp in Tequila for a taste of Mexico. Kevin Brauch, The Thirsty Traveler
Ingredients
- 1/2 large onion, finely chopped
- 10 shallots, finely chopped
- 3 tablespoons butter
- 2 1/4 pounds shrimp (fresh or frozen)
- 6 tablespoons chopped parsley
- 2 tablespoons chopped capers
- 1 3/4 cups (400 milliliters) tequila
- Salt and pepper
Directions
In a frying pan, saute the chopped onion and shallots in butter. Add the shrimp and cook shrimp until pink in color. Add chopped parsley and capers to the pan. Remove the pan from the heat and pour in half of the tequila. Return the pan to the heat. Season with salt and pepper, to taste. When ready to serve, remove the pan from the heat and pour in the rest of the tequila. Using a match, flambe the alcohol carefully. Flames should die down in a few seconds. Serve hot.
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By vbennett5_2141883
little neck, NY
on March 21, 2005
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We enjoyed the shrimp but I cut down on all the ingredients since I was making for 2 not 8 so I feel I did not have enough Tequila to flambaye properly. Next time I will use a bit more otherwise all was good especially over pasta.
By jfuchs6195_2261273
Broomfield, CO
on March 11, 2005
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I had this at a party the other evening it was fabulous.....
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