Recipe for 4
2 tablespoons olive oil
1 white onion, diced
1 clove garlic, minced
20 shrimps, medium size peeled, deveined
1/3 cup tequila
1 large tomato, diced
1 lemon, juiced
1/2 cup parsley chopped
Salt and fresh ground black pepper
1/2 cup fresh cream
In a large sauce pan heat the olive oil and sauté the onions and garlic. When the onions get glossy, add the shrimps and continue to sauté for 3 to 4 minutes and season with salt and pepper.
Add the tequila and flame off the alcohol. We only need to keep the taste of tequila, not of the alcohol. Then add the lemon juice and the tomatoes and sauté for another 3 to 4 minutes. Remove the pan from the heat and let it cool for 5-6 minutes.
Add the fresh cream (it should be of room temperature) and stir well. Place again on fire and cook for 4-5 minutes until the sauce thickens a bit.
Remove from the heat and serve hot with rice and steamed vegetables. Enjoy!