Tequila Glazed Shrimp Salad Flambe
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 857
- Total Fat
- 54
- Saturated Fat
- 13
- Carbohydrates
- 62
- Dietary Fiber
- 3
- Sugar
- 57
- Protein
- 21
- Cholesterol
- 245
- Sodium
- 1006
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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.