Shrimp in Tequila-Lime Cream
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 oz. butter
1 oz. olive oil
1/4 cup onion, diced
1 medium serrano chile, seeded and finely diced
2 oz. tequila blanco
1 pound jumbo shrimp, peeled and deveined
1 tsp. lime zest
8 oz. heavy cream
juice from 1 lime
pinch of sea salt, or to taste
ground black pepper, to taste
1 Tbsp. tequila, to finish
Instructions:
Melt the butter in a saucepan with the oil and saute the onions and chile lightly, then add shrimp. Continue to saute until the shrimp turn a pink color. Flame the saucepan with the tequila and add the lime zest and heavy cream then reduce the sauce over medium heat. The sauce should boil lightly and begin to thicken a little. Add seasoning to taste and lime juice with a splash of tequila to finish.
Recipe from Promfh on www.bigoven.com.