Shrimp in Tequila: Camarones al Tequila

The pace of Mexico is perfect for a thirsty traveler. Get up when the sun does and enjoy the calm of the morning, siesta in the heat of the afternoon, and eat and drink into the moonlight. I spent a wonderful time in the town of Tequila ... not a sandy beach in site but a true taste of what Mexican hospitality has to offer. In the Orendain hacienda I enjoyed a family meal full of laughter, great food and tequila. Try this Shrimp in Tequila for a taste of Mexico. Kevin Brauch, The Thirsty Traveler

Grasslands Entertainment Inc. 2001
TOTAL TIME: 28 min
Prep: 20 min
Inactive Prep: --
Cook: 8 min
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 1/2 large onion, finely chopped
  • 10 shallots, finely chopped
  • 3 tablespoons butter
  • 2 1/4 pounds shrimp (fresh or frozen)
  • 6 tablespoons chopped parsley
  • 2 tablespoons chopped capers
  • 1 3/4 cups (400 milliliters) tequila
  • Salt and pepper
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Directions

In a frying pan, saute the chopped onion and shallots in butter. Add the shrimp and cook shrimp until pink in color. Add chopped parsley and capers to the pan. Remove the pan from the heat and pour in half of the tequila. Return the pan to the heat. Season with salt and pepper, to taste. When ready to serve, remove the pan from the heat and pour in the rest of the tequila. Using a match, flambe the alcohol carefully. Flames should die down in a few seconds. Serve hot.

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