Sweet & Sour Alaska Salmon
INGREDIENTS:
3 Green New Mexico chiles, 2 tb Butter
-roasted, peeled, stems and 2 tb Tequila
-seeds removed, chopped -juice from 3 limes
24 lg Shrimp, shells removed, 1/2 c Whipping cream
-butterflied 1 tb Grated lime peel
3 Green New Mexico chiles, 2 tb Butter
-roasted, peeled, stems and 2 tb Tequila
-seeds removed, chopped -juice from 3 limes
24 lg Shrimp, shells removed, 1/2 c Whipping cream
-butterflied 1 tb Grated lime peel
These spicy shrimp can be served as an appetizer or an entree. A dry white wine can be substituted for the tequila if you prefer.
Saute the shrimp and green chile in the butter until they start to lose their translucency. Remove the shrimp and keep warm. Increase the heat and add the tequila and lime juice. While stirring, add the cream and zest and continue to stir until the sauce thickens. Return the shrimp to the pan and heat for 2-3 minutes or until the shrimp are done. Serves 4-6. Heat Scale: Medium.
Saute the shrimp and green chile in the butter until they start to lose their translucency. Remove the shrimp and keep warm. Increase the heat and add the tequila and lime juice. While stirring, add the cream and zest and continue to stir until the sauce thickens. Return the shrimp to the pan and heat for 2-3 minutes or until the shrimp are done. Serves 4-6. Heat Scale: Medium.