Recipe from Marcela Valladolid
1 pound large shrimp (21 to 25 per pound), peeled and deveined
1/4 cup green onions, sliced (Reserve a tablespoon for garnish)
1 tablespoon lime juice
1 teaspoon kosher salt
3/4 teaspoon coarse ground pepper
2 tablespoons unsalted butter
1/4 cup Sauza Blanco Tequila
3/4 cup reduced fat sour cream
Chili powder for garnish (optional)
Instructions
Toss shrimp with salt, green onions, lime juice, kosher salt and 3/4 teaspoon coarsely ground pepper.
Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add Sauza blanco, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high).
Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in sour cream.
Serve sprinkled with chili powder and/or green onion.
Chorizo Mashed Potatoes
1/2 recipe of Mashed Potatoes
2 links chorizo (about 3 oz each)
Instructions
Prepare potatoes as described in previous recipe. While water is boiling remove casting from chorizo and crumble in a skillet. Brown till completely cooked and set aside. While mixing potatoes gradually add chorizo and gently mix till completely incorporated.