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Categories:Viewed: 28 - Published at: 4 years ago
Ingredients
- 1 1/2 ounces olive oil
- 2 cloves elephant garlic, sliced
- 2 ounces sliced guajillo chile
- 24 jumbo shrimp, peeled and deveined
- 1 lemon, juiced
- 2 tomatoes, diced
- 2 ounces tequila
- 4 ounces butter
- Chive sprigs
Method
- In a large skillet, heat the olive oil, add the garlic, and saute until golden brown.
- Add the sliced chile and continue mixing until the oil has taken on the color of the chile.
- Add the shrimp to the hot pan and saute for 3 minutes.
- Add the lemon juice and the tomatoes.
- Add the tequila to the shrimp and carefully flambe.
- Cook until the alcohol burns out.
- On low heat, add the butter and swirl until the sauce slightly thickens.
- To serve, plate the shrimp in the center of each plate and add the sauce in the center.
- Garnish each plate with chive sprigs.
