Tequila Glazed Shrimp Salad Flambe |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 cup sugar |
1 cup cider vinegar |
1/2 teaspoon crushed red pepper flakes |
1 jalapeno, seeded and minced |
12 ounces spinach, stemmed, washed and torn |
1/2 red bell pepper, julienned |
1/2 mango, peeled and thinly sliced |
1/4 cup cider or sugar cane vinegar |
3/4 cup olive oil |
kosher salt and freshly ground black pepper |
4 tablespoons butter |
12 large shrimp, peeled and deveined (about 12 ounces) |
3 ounces tequila, plus more to taste |
Directions:
1. For the gastrique: In a small saucepan, combine sugar, vinegar, red pepper flakes and jalapeno. Bring to a boil and simmer until reduced and thickened to a sauce consistency. Set aside.
2. For the salad: In a large bowl, combine spinach, red bell pepper and mango. Toss with vinegar and oil and season with salt and pepper.
3. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add shrimp and cook until they just begin to turn pink, about 1 minute. Remove pan from heat, add tequila and return pan to heat. Carefully ignite tequila and let the flames die down.
4. Add 1/2 cup of the gastrique and cook, stirring, until shrimp are glazed with the sauce and cooked through, about 1 to 2 minutes. Remove pan from heat, whisk in remaining 2 tablespoons butter in pieces until sauce is thick and smooth.
5. Serve shrimp on salad, drizzle with sauce.
6. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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