June
Recipe of the Month
We couldn't resist this scrumptious mixture of shrimp, tequila and avocados. This is a recipe to choose if you want to "wow" your party guests.
Tequila Shrimp with Sun-Dried Tomatoes
Gretchen Bowling
Dawsonville, GA
Servings:4
1 1/2 lbs. jumbo/colossal sized shrimp (peeled and deveined)
1/2 cup flour
2 Tbs. olive oil
salt and white pepper
2-3 cloves garlic
1/4 cup Tequila
1/4 cup California Sun Dry Julienne Cut Sun-Dried Tomatoes
1 cup heavy cream
2 avacadoes sliced
sprigs of cilantro
1 pkg original recipe wild rice (Such as Uncle Ben's) prepared according
to package
Heat oil to medium high in skillet. Dredge shrimp in flour. Cook shrimp in oil until slightly brown on both sides. Sprinkle shrimp lightly with salt and pepper-remove to plate and tent with foil. Add garlic, Sun-Dried tomatoes, and cream. Simmer lightly. Add tequila and reduce sauce. Remove from heat and gently stir in avocado slices. Place shrimp on individual plates with a side of rice. Top shrimp with sauce. Garnish with cilantro sprigs.
February's Recipe of the Month