Recipe courtesy of La Serenata de Garibaldi
Giant Shrimp in Habanero Sauce
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 235
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 9
- Cholesterol
- 84
- Sodium
- 394
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
Ingredients
1 ounce olive oil
4 garlic cloves, minced
3 shallots, chopped
1/2 onion, minced
1 habanero chile, minced
1 whole tomato, peeled
3 bay leaves
6 epazote leaves
3 branches fresh thyme
7 mint leaves
1-ounce orange liqueur
1-ounce tequila
8 ounces whipped cream
Salt and freshly ground black pepper
30 to 36 jumbo shrimp, shelled and de-veined
Directions
- Serving suggestions: sliced roasted tomatoes and onions, Champagne vinegar dressing, various herbs and spices
- Preheat a grill.
- Heat the olive oil in a medium saute pan over medium-low to medium heat. Add the garlic, shallots, and onion and saute for 2 minutes. Add the habanero chile and tomato and saute for 1 minute. Add the herbs and saute for an additional minute. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, immediately add the orange liqueur and tequila. Stir, remove from the heat, and then add the whipped cream. Season, to taste, with salt and pepper.
- Grill the shrimp for a couple minutes on each side until just cooked through; be careful not to overcook. Place 5 or 6 shrimp on each serving plate and top with the habanero sauce. Garnish with 1 thick slice each of roasted tomato and onion topped with Champagne vinegar dressing and the herbs and spices of your choice.