compu.terlicio.us

There are a great many summer dishes which require some kind of shrimp, everything from Caesar Salads, to Shrimp Rolls. This recipe provides a bit more flavor and flair than simply boiling the shrimp without the hassle of some other recipes. These shrimp can also be served hot or cold.

Ingredients:

• Shrimp (see note)
• Juice of 1-2 limes (roughly 1/4 cup yield)
• 1/2 Cup beer
• 1/4 Cup Tequila
• 1/4 Cup minced chives
• Olive Oil
• Salt and Pepper to taste
• Dry wasabi to taste (I use about 1/4 teaspoon per pound of shrimp)

Shrimp quantity depends on what you are doing with them. To place over a salad, 1/4 pounds per person is usually sufficient. As an entree, on the other hand, I usually plan for at least 1/2 pounds per person. The size of the shrimp and whether they are cleaned will also effect how much you need to start with. For extremely large and small recipes the quantity of liquid should be scaled accordingly.

Preparation:

Peel and de-vein the shrimp, if necessary, and rinse throughly. Season the shrimp with salt, pepper and wasabi.

In a large sauté pan warm 1-2 teaspoons of olive oil. When the pan is hot (water flicked from the fingers should sizzle and pop) toss in the shrimp. Stir vigorously with a wooden spatula for 15-30 seconds and then add the liquid. It is not necessary to have the liquid in a single container, but it may be difficult to measure and pour from separate containers while stirring the shrimp.

Reduce the heat to a low simmer and cook stirring occasionally until the shrimp are cooked through and pink. For 71-90 count “medium” shrimp this takes less than 5 minutes. When the shrimp are about 1 minute from done add the chives and stir them in.

Drain (but do not rinse) the shrimp in a colander. Some recipes may call for the stock. It can be used, although the presence of beer and tequila makes it a fairly “strong” stock and it should probably be thinned before use.

Serving:

Serve the shrimp hot or cold with a variety of side dishes. The shrimp are particularly tasty placed on a Caesar Salad or used as the base for some other recipe which calls for cooked shrimp. Servings depend on quantity of shrimp used.