6 servings (serving size: 3/4 cup shrimp mixture, 1 cup rice, and 2 avocado wedges)
1 teaspoon vegetable oil
1 cup vertically sliced onion
1/2 cup julienne-cut seeded jalapeno pepper
5 garlic cloves, minced
1 pound large shrimp, peeled and deveined
1 tablespoon sherry vinegar
1/4 teaspoon salt
1/2 cup tequila
3 cups chopped seeded tomato
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
6 cups hot cooked rice
1 peeled medium avocado, cut into 12 wedges
How to Make It
Heat oil in a large nonstick skillet over medium heat. Add onion, jalapeno pepper, and garlic; saute 8 minutes. Add shrimp, vinegar, and salt, and saute 3 minutes. Pour tequila into one side of skillet, and ignite tequila with a long match. Let flames die down. Add tomato and cilantro, and cook 2 minutes or until thoroughly heated, stirring occasionally. Remove from heat, and stir in lime juice. Spoon shrimp mixture over rice. Serve with avocado wedges.
This was a good, solid dish, but it gets extra points for "flare". It's pretty fun setting your dinner on fire, although I admit the flames were a bit larger and long-lasting than I had expected! The flavors work well, but I was surprised that it didn't taste spicy at all -- perhaps I got some mild jalapenos this time. We'll enjoy it more if we can achieve spiciness in the future.
One of the best recipes for shrimp! Great for company as well, guests can be in the kitchen while you cook and it is really impressive to see the flambe. I have given out this recipe many many times. Also good for week night meals -- quick and easy!
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