Contributed by lrig
From my favorite resturant in Guadalajara,
Si Como No
(Yes Of Course.)
1/4 # butter
1 oz. minced shallots
4 oz. each of red;green;and
yellow sweet pepper, diced.
medium sized shrimp, peeled.
1 cup fish
stock betchamel (fish stock seasoned with white wine and thickened with a white
1 handful cilantro, chopped. Salt
and pepper to taste
METHOD: Heat large skillet with a high flame and saute
the shrimp with garlic; shallots; peppers and butter. When shallots begin to
brown,add spices and mix.
STEPPING away from the flame ADD TEQUILA TO THE SHRIMP
ALLOW IT TO CATCH FIRE UNTIL TEQUILA BURNS OFF.
Portion shrimp out and top with warm betchamel