Pasta With Tequila Avocado And Shrimp Food

AVOCADO, SHRIMP, AND TEQUILA FETTUCCINE

Steps:

• Bring a large pot of water to a boil. Salt the water and add pasta. Cook until al dente. Drain.
• In a large pan, heat olive oil and 1 tablespoon butter over medium-high heat. Season shrimp with salt and pepper and sprinkle with cumin and paprika. Add shrimp to pan. Cook until pink on bottom and flip over. As soon as you get them flipped, add shallots and garlic. Then add tequila and carefully tilt the pan to ignite the tequila (if you have a gas stove). The flames can go pretty high so make sure your face is nowhere near the pan! Note: it's not necessary to light the tequila. Most of the alcohol will still burn off and it will taste pretty much the same.
• Remove shrimp and set aside. Add chicken broth and simmer until reduced in half.
• Add heavy cream, lime zest, and red pepper flakes and simmer 1 minute. Season sauce to taste with salt and pepper.
• Add tomato and 2 tablespoons butter. Turn heat off, stir to incorporate the butter and add fettuccine and shrimp to pan. Toss to coat fettuccine.
• Divide into serving bowls and top with avocado and cilantro.

PASTA WITH MUSSELS AND SHRIMP

Steps:

• Butterfly the shrimp: Peel the shrimp, then cut along the curved side with a small sharp knife, about three-quarters of the way through. Devein the shrimp and set aside.
• Bring a large pot of salted water to a boil. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 4 minutes. Add the wine and cook until reduced, 1 to 2 minutes. Season with 1/2 teaspoon salt and the red pepper flakes. Add the tomatoes and bring to a simmer; cook until slightly thickened, 10 to 12 minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
• Add the mussels to the tomato sauce, cover and cook until they just begin to open, 2 to 4 minutes. Add the shrimp, cover and cook until the shrimp is cooked through and the mussels have opened fully, 2 to 4 more minutes. (Discard any unopened mussels.)
• Add the pasta to the sauce and stir to coat, stirring in enough of the reserved cooking water to loosen the sauce. Divide among bowls; top with the parsley and celery leaves.

PASTA WITH TEQUILA, AVOCADO AND SHRIMP

Steps:

• Puree tomatoes in a blender until smooth, adding a tablespoon or 2 of water if dry. Reserve.
• Fill a large stockpot with water and bring to a rolling boil. Add salt and pasta and cook until al dente, about 8 minutes. Drain in a colander.
• Melt 4 tablespoons of butter in a large skillet over high heat. Saute shrimp with salt, pepper and red pepper flakes until pinkorange, about 1 minute per side. Add tequila and flambe. With a slotted spoon, transfer shrimp to a platter, leaving butter in pan.
• Add reserved tomato puree, bring to a boil and cook until reduced by about one third. Adjust seasonings to taste.
• Break apart remaining butter into small pieces and stir into sauce along with shrimp. Once smooth, remove from heat, and ladle over bowls of warm fettuccine. Garnish with avocado and chopped cilantro. Serve immediately.

PASTA WITH TEQUILA, AVOCADO AND SHRIMP

Steps:

• Puree tomatoes in a blender until smooth, adding a tablespoon or 2 of water if dry. Reserve. Fill a large stockpot with water and bring to a rolling boil. Add salt and pasta and cook until al dente, about 8 minutes. Drain in a colander. Melt 4 tablespoons of butter in a large skillet over high heat. Saute shrimp with salt, pepper and red pepper flakes until pink orange, about 1 minute per side. Add tequila and flambe. With a slotted spoon, transfer shrimp to a platter, leaving butter in pan. Add reserved tomato puree, bring to a boil and cook until reduced by about one third. Adjust seasonings to taste. Break apart remaining butter into small pieces and stir into sauce along with shrimp. Once smooth, remove from heat, and ladle over bowls of warm fettuccine. Garnish with avocado and chopped cilantro. Serve immediately. This recipe yields 4 servings. Comments: To earn the name tequila, the beverage has to be made from the special blue agave cactus raised in a small agricultural region near the town of Tequila, about 40 miles from Guadalajara, Mexico. Pasta means dough. Noodles were first invented in China and then introduced to Italy by Marco Polo. The average Italian eats 65 pounds of pasta a year (compared to 8 pounds per person in the United States). Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6330 broadcast 12-03 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 12-07-1996 Recipe by: Susan Feniger and Mary Sue Milliken

TEQUILA SHRIMP

Steps:

• Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes.
• Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.

PASTA WITH TOMATO, AVOCADO, AND SHRIMP

Steps:

• Combine all ingredients except pasta in a large bowl.
• Toss with the olive oil.
• Salt and pepper to taste.
• Set aside let rest at room temperature until you fix the pasta.
• When pasta is ready, toss with the sauce and serve immediately.
• Serve with your favorite wine.