Mexican Drunken Shrimp with Guacamole

Last week a few of my girlfriends and I went to dinner at Cooper’s Hawk.  If you’ve never been there, it’s a winery that also serves some pretty good food.  I will admit that my favorite part of the night, other than sharing some much needed laughs with my girls, was the wine tasting at the beginning.  It was so crowded that we had an hour and a half wait before we sat at our table!  But the wine tasting made it all worth while.  I opted for the “Sweet Wine” tasting which consisted of one ounce pours (yeah right!) of eight different wines.  I liked some and loved most of what was served, my favorite being the Cranberry and Romance Red wines.

 After all that I thought the night couldn’t get any better.  Luckily my girlfriend, Rekia, is a member of their wine club and received two of their newest cookbooks Celebration Recipes From Cooper’s Hawk Family and Friends, one of which she gave to me. Oh happy day! Cookbooks are like dirty magazines to me…I like to read them in private and they give me an obscene amount of joy, even if I never make a thing from them. However, after seeing the Mexican Drunken Shrimp on the menu and getting a complete thumbs up from my friend Monica, I decided to try this recipe for myself.

First, the shrimp is wrapped in bacon.  I could just stop there because you all know how much I LOVE bacon!  But I digress…ok so the shrimp is wrapped in bacon, but then to make the sauce you use some of the drippings and fond from the bacon, add to that tequila (yum) and some chicken broth and butter and you have a killer sauce.  To top it off add some homemade guacamole spiced up with jalapeno peppers that gives it the Mexican feel.  I would suggest serving each shrimp on a small amount of guacamole as an appetizer with some extra guac and chips on the side.  Or they can be served with rice and beans as a complete entree.   I can’t wait to make these again!

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Ingredients

For shrimp:

14 jumbo shrimp, peeled and deveined
1/2 tsp garlic powder
1/2 tsp pepper
7 slices bacon, halved crosswise
2 tbsp canola oil
2 cloves garlic, minced
1/2 cup tequila
1/2 cup low sodium chicken broth
3 tbsp unsalted butter

For guacamole:

2 ripe avocados
3 1/2 tsp fresh lime juice (1-2 limes)
1/2 cup and 2 tbsp diced tomato
2 tbsp minced onion
4 tsp minced, seeded jalapeno
3 tbsp minced fresh cilantro
1/2 tsp salt
1/4 tsp pepper

Directions

Rinse shrimp and season with garlic powder and pepper.  Wrap each shrimp in with a half slice of bacon, place a plate, cover and refrigerate.

To make the guacamole, cut the avocados in half, remove pits and scoop out the flesh into a medium bowl.  Using the back of a fork, mash the avocados until there are no large chunks.  Add 2 1/2 teaspoons of lime juice, 1/2 cup of tomato, the onion, 2 teaspoons of the chile, 2 tablespoons of the cilantro, the salt and pepper.  Mix thoroughly, cover and set aside.  To prevent the avocado from oxidizing, cover with plastic wrap by pressing the wrap down into the bowl until it touches the guacamole and completely covers it.

In a large pan heat the canola oil over medium high heat.  Add bacon wrapped shrimp and cook on both sides about 5 minutes on each side until shrimp is completely cooked through and bacon is done.  You may need to rotate the shrimp and cook on all sides depending on how large the shrimp is.  Remove and set aside on paper towels to drain.

Pour the fat from the pan, reduce heat to medium and add the garlic and saute about 15 seconds.  Add the tequila, stir and make sure to scrape the brown bits off the bottom of the pan.  Simmer and reduce by half.  Add the broth and reduce by half again.  Add the butter, remaining 1 teaspoon lime juice, 2 teaspoons of chile and 2 tablespoons of tomato.  Stir to mix well and simmer about 1 minute.  Remove from heat.

To serve place shrimp on a tablespoon size dollop of guacamole.  Spoon sauce over shrimp and garnish with cilantro and a wedge of lime.

 

Recipe adapted from Celebration Recipes from Cooper’s Hawk and Friends

 

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Spinach, Mushroom & Shrimp Quesadilla

 

Ingredients

1/2 pound of shrimp peeled & deveined

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper

1 (10 ounce) package chopped spinach

2 cups shredded Chihuahua cheese

5 tablespoons butter

2 cloves garlic, sliced

2 Portobello mushroom caps, sliced

4 (10 inch) flour tortillas

1 tablespoon vegetable oil

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rinse shrimp in cool water and place in bowl, season with salt & peper. Warm 1 tablespoon of butter over medium heat until it begins to bubble and turn white.  Add shrimp and cook till pink (about 4 minutes on each side).
  3. Warm 2 tablespoons of butter over medium heat until it begins to bubble and turn white. Add spinach and cook until just wilted. Drain and pat dry.
  4. Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
  5. Melt the 2 tablespoons butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 8 minutes. Mix in spinach and shrimp and continue cooking 2 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
  6. Heat oil in a non-stick skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

*An NCJ Original*

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