Momentum - Business to Business Online Magazine MOMENTUM May 2019 | Page 10

COOKING CORNER
A Recipe
FROM JANE MCFADDIN
IT’S TIME – Get Ready for
Cinco De Mayo – CELEBRATE
TEQUILA, MEXICAN CREAM AND CHIPOTLE SHRIMP
1 lb large shrimp in the shell, thawed, peeled
and deveined (about 25 shrimp)
½ tsp kosher or sea salt (or more to taste)
¼ tsp freshly ground black pepper
2 tbsp unsalted butter
1 garlic clove, finely minced
¼ cup tequila reposado
¼ cup Mexican-style cream, such as Rio Grande
1 tsp chipotles in adobo sauce (or more
to taste)
1 bunch chives, chopped
INSTRUCTIONS
1. Place peeled, deveined shrimp in a bow and
sprinkle with salt and pepper. In a large,
heavy saute’ pan set over medium-high heat,
let the butter melt. Once it starts to sizzle,
add the garlic. Stir and cook for 10 to 15
seconds, until the garlic becomes fragrant.
Incorporate the shrimp, making sure the pan
isn’t over crowded, and let them brown on
one side and then the other, about 1 to 2
minutes per side. Don’t let them overcook:
They should brown on the outside but barely
cooked through.
2. Add the tequila and slightly tilt the pan
over the flame to ignite it. Let it cook until
the flames disappear. Stir in the cream and
the chipotles and turnoff the heat. Serve
immediately sprinkled with the chives on top.
Serves 4
8
MOMENTUM