Camarones con Tequila

Muy Sabroso!

I guess my mentioning that I had a recipe for Tequila Prawns brought out a couple of emails asking for what my twist on this was. So here it is, it is pretty forgiving, and if you understood the way I cook, you can get pretty creative and interpret the basics pretty easy without fail.

Remember that cooking is easy, all you have to do is look at the big picture and imagine the end product and that's about it!

Clean the shrimp and devein if you like, I find that the sand some times detracts from the dish and besides your guest will figure out that you didn't want to take the time to clean them, if you are cooking for yourself than you could eliminate the step but get in the habit if doing the best you can at all times and you will not be disappointed. ( ken's rule for the day)

Clean the shrimp, mince half the garlic and chop the rest. take 1/3 cup olive oil and put on low heat throw in the garlic and let it steep for about 1/2 hour, be sure and keep the heat low so they do not turn brown or get cooked, burnt garlic is muy malo, since it will impart a bitter aftertaste.

Then strain the oil, reserve the garlic bits for later. (this is also a very good way to make some garlic infused oil, which you can keep around for all other recipes)

Take a couple of shallots and dice fine, if you can't find shallots, take a 1/4 of a sweet white onion and mince that.

Take some Italian Parsley about a large hand full and chop finely, take the same amount of cilantro and do the same.

If you are using culantro, reduce the amount by 1/2, since it is much stronger.
Heat a large skillet 12" to medium high heat(you can use the same pan if you like with the reserved oil) when the oil starts to shimmer, you know it is ready.

Toss in the prawns, be sure and do not over crowd them otherwise they will steam and you don't want that. If you have to do it in two batches. Cook each side for about 2 minutes, turn and cook the other side until pink.
Then toss in the chopped parsley and cilantro, use a wooden spoon and mix totally, toss in the butter, swirl the pan to incorportate and NOW

Take the taquila, and toss it into the pan. BE CAREFUL NOT TO SPLASH THE TEQUILA OTHERWISE IT CAN IGNITE FROM THE BURNER FLAME.

If you are careless, clumsy or just not a great coordinated person, you can just remove the skillet and toss in the Tequila, away from the flame, for about on minute.

Then you can bring it back to the flame and gently kick the pan so that the flame touches the edge of the pan to ignite, or (use a lighter)

and whoosh, your running around the kitchen in a massive fireball...............
Just kidding.

The alcohol should have been cooked off after one minute so the flambe will not be spectacular, unless you are doing thing to impress some friends. If thats the case then you should practice this, a couple of time so that you look like you have complete control and not screaming that the pan is on fire!

Once the flame has diminished, add the butter, salt and pepper and serve immediately. If you like squeeze some fresh lime or lemon on top.(optional)

Things you can add to improve the flavor:
Chipotle pepper flakes
Oregano
Chili Powder
Coriander (ground)
Brandy or Rum


Play with it and have fun, once you get the drift, you can do some nice Flambe desserts like Bananas Foster....recipe to follow.


Stuff you will need:

1 to 2 lbs of prawns. 16-20's or 21-30's work the best, head off, shell removed.
6 cloves of garlic, half chopped, half minced
1 hand full of Italian Parsley
Two small shallots minced or 1/2 small white onion
1 hand full of cilantro
1/2 cup of good tequila. If you won't drink it, don use it to cook with.
3 tbs of butter
salt and pepper
lime

Y0u can serve this on top of a saffroned rice or buttered pasta noodles like linguine or fettuccine.