Camarones Flameados Al Tequila

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The flavors of this pineapple, shrimp and mango sauce plate match the dramatic optics of a flambé presentation.  It’s a great special effects meal for that special occasion and great for outdoor eating.

This recipe is published in  “Cocinar en Jalisco”, published for Casa Cuervo, the distillers for Jose Cuervo Tequila.  It calls for Tequila as an ingredient, and so does this chef.  It’s one of my favorite recipes for obvious reasons.  Let’s get started.

 

 

Ingredients

Serves 4

2  fresh medium mangos

2-3 tablespoons honey

2 teaspoons white vinegar

1  fresh pineapple

2 limes juiced

1 lb shrimp

1 tablespoon butter (or olive oil)

Salt and pepper

Chives or thin scallions for garnish

 

 

Mango Sauce Preparation

Peel the ripe mangos and cut the flesh away from the bone.  Puree the mango in a blender with the vinegar and pour into a separate container.  If needed, add a little water into the blender to help liquify or to thin it out enough for pouring.  To the sauce add honey to taste.

 

 

Pineapple Preparation

No need to peel the pineapple.  Cut out 1 inch thick slices from the pineapple and grill them on an indoor or outdoor grill for 4 to 6 minutes each side until blacken.  Grilling them will caramelize the sugars and intensify the flavor.

 

 

Shrimp Preparation

Peel the shrimp, rinse, salt and pepper.  Marinate in the lime juice for several minutes sufficient to flavor the shrimp, remove and allow to drain.  In a large skillet, add the tablespoon of butter or olive oil and sauté the shrimp each side for 2 minutes.  Adjust the shrimp for salt and pepper.

Show time:  Get the attention of your guests, but safely away from the flames, pour the tequila into the pan.  Once you add the tequila to the pan, do not delay lighting because you don’t want the food to absorb the raw alcohol and retain a harsh flavor. Ignite with a long match or barbecue lighter.  Let cook until the flame disappears.

 

 

Plating

For the garnish, punch a hole in the middle of the pineapple for inserting the chives or green scallion stalks.  Spread 2 tablespoons of sauce on the plate, place a pineapple slice on top.  Spoon another tablespoon of sauce over the pineapple.  Stack shrimp and insert the garnish.  Drizzle some sauce over the shrimp.

 

 

Notes

If you are uncomfortable flaming the dish, you can eliminate that step but cook the dish for several minutes to allow evaporation of the alcohol.

Buen Provecho

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