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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.

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