Tabasco Sauce is a staple at our house where it fires up everything from cottage cheese to Parmesan rolled in tortillas. In this recipe it adds depth and interest to a sauce for quickly cooked shrimp.
Here’s another use for Tabasco, in a cocktail. Friends of ours recently served a pitcher of Tabasco seasoned cajun lemonade. It is a perfect accompaniment to the shrimp. Find the recipe here: http://www.foodandwine.com/recipes/cajun-lemonade-cocktails-2009.
1 pound raw medium-sized shrimp (26/30), peeled and deveined
1 tablespoon butter, plus 2 tablespoons for sauce
3 cloves garlic, minced
½ cup orange juice
1 tablespoon Tabasco sauce of your choice
2 tablespoon tequila reposado or barrel-aged rum
salt to taste
2 tablespoons chopped cilantro or parsley
Heat a large frying pan over medium-high and when hot, add 1 tablespoon butter and the shrimp. Season with salt and pepper and let cook undisturbed for 3 minutes or until pink. Flip over and let cook an addition 3 minutes until just cooked through. Remove to a plate.
Return the pan to the heat, add the remaining 2 tablespoons butter and the garlic, stirring until golden. Add the orange juice, Tabasco and tequila. Increase the heat to high and cook until reduced by 2/3, to the consistency of thin syrup. Return the shrimp and cilantro to the pan, flipping to coat well. Taste for salt. Spill onto a serving plate and serve at once with a bottle of Tabasco alongside.
Sounds great! Will have to try…. Thanks, Karen
By: DiAnn Rooney on 06/06/2015
at 2:45 am