Tequila Shrimp
Contributed by lrig
From my favorite resturant in Guadalajara, Mexico,
Si Como No
(Yes Of Course.)
 
 1/4 # butter
1 oz. minced shallots
1/2 tsp. minced garlic
4 oz. each of red;green;and yellow sweet pepper, diced.
Aprox.2# medium sized shrimp, peeled.
1 cup fish stock betchamel (fish stock seasoned with white wine and thickened with a white roux)
1 handful cilantro, chopped. Salt and pepper to taste
8 0z. tequila
 
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 sauce.

Serves 4.