Tequila Shrimp Recipe from The Margarita at Pinecreek Restaurant in Colorado Springs


Recipes from Our Restaurant Chefs

Tequila Shrimp (serves 4)

from Marie Cloughesy, Chef at The Margarita at Pinecreek in Colorado Springs

Marie adapted this recipe from a dish she had at a Puerto Vallarta restaurant where they prepared it tableside and flamed it with tequila.

24 jumbo shrimp -- peeled and devined		2 Tbsp. tequila
1 Tbsp. olive oil		1 Tbsp. lime juice
1 Tbsp. shallots -- minced		1/4 cup chicken broth -- (or shrimp stock)
1/4 cup pine nuts		1/4 cup heavy cream
Salt and pepper to taste.		1/2 tsp. tabasco sauce
		1/4 cup butter
Saute shrimp in hot olive oil. Turn shrimp and add shallots and pine nuts. Season with salt and pepper and saute briefly, until shrimp is cooked through (about 3 minutes). Deglaze pan with tequila. Then with lime juice and stock, and reduce. Add cream and reduce again. Add tabasco and check seasonings. Finish with butter.