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Recipe: Shrimp With Tequila And White Cornmeal Sauce
Similar Categories: Shrimp, Tequila, White, Cornmeal, Sauce
Serving Size : 6
FOR THE SALSA BLANCA:
2 cups milk
2 tablespoons white onion -- minced
1 small clove garlic -- peeled and minced
3 tablespoons butter
2 1/2 tablespoons masa harina
salt and freshly ground black pepper
FOR THE SHRIMP:
18 large raw shrimp
6 tablespoons queso fresco (preferably Oaxaca) -- crumbled
18 slices bacon
2 teaspoons vegetable oil
1 small green bell pepper -- seeded and diced
1 small red bell pepper -- seeded and diced
1/2 cup tequila
For the salsa blanca, combine milk, onions, and garlic in a medium saucepan
and simmer over medium-low heat for about 5 minutes. Melt butter in a
separate saucepan over medium heat. Add masa harina to butter, stirring
constantly with a wooden spoon, until it has absorbed butter, about 2
minutes. Strain milk, then slowly add to masa harina mixture, whisking
constantly. Cook until sauce thickens, about 8 minutes. Remove from heat an
d
season with salt and pepper to taste. Place plastic wrap directly on surfac
e
of sauce to prevent a skin from forming and set aside.
Preheat oven to 425F. Peel shrimp (leaving tail attached), then butterfl
y
and devein.
Place 1 teaspoon queso fresco in center of each shrimp, then fold closed.
Wrap 1 slice bacon tightly around each shrimp, starting at tail end. Place
shrimp on a baking sheet and bake until bacon just crisps, 10-12 minutes.
Heat oil in a large skillet over medium-high heat. Add bell peppers and coo
k
until fragrant, about 3 minutes. Add shrimp and tequila, toss, and cook
about 1 minute more. To serve, divide shrimp between 6 plates and spoon
salsa blanca on top.
FOR THE SALSA BLANCA:
2 cups milk
2 tablespoons white onion -- minced
1 small clove garlic -- peeled and minced
3 tablespoons butter
2 1/2 tablespoons masa harina
salt and freshly ground black pepper
FOR THE SHRIMP:
18 large raw shrimp
6 tablespoons queso fresco (preferably Oaxaca) -- crumbled
18 slices bacon
2 teaspoons vegetable oil
1 small green bell pepper -- seeded and diced
1 small red bell pepper -- seeded and diced
1/2 cup tequila
For the salsa blanca, combine milk, onions, and garlic in a medium saucepan
and simmer over medium-low heat for about 5 minutes. Melt butter in a
separate saucepan over medium heat. Add masa harina to butter, stirring
constantly with a wooden spoon, until it has absorbed butter, about 2
minutes. Strain milk, then slowly add to masa harina mixture, whisking
constantly. Cook until sauce thickens, about 8 minutes. Remove from heat an
d
season with salt and pepper to taste. Place plastic wrap directly on surfac
e
of sauce to prevent a skin from forming and set aside.
Preheat oven to 425F. Peel shrimp (leaving tail attached), then butterfl
y
and devein.
Place 1 teaspoon queso fresco in center of each shrimp, then fold closed.
Wrap 1 slice bacon tightly around each shrimp, starting at tail end. Place
shrimp on a baking sheet and bake until bacon just crisps, 10-12 minutes.
Heat oil in a large skillet over medium-high heat. Add bell peppers and coo
k
until fragrant, about 3 minutes. Add shrimp and tequila, toss, and cook
about 1 minute more. To serve, divide shrimp between 6 plates and spoon
salsa blanca on top.
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