Tequila Spiked Fettuccine With Shrimp And California Avocado Recipes

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 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.

TEQUILA-SPIKED FETTUCCINE WITH SHRIMP AND CALIFORNIA AVOCADO

Steps:

• .Puree the whole tomatoes in a blender until smooth, adding a small amount of water, if necessary; reserve.
• Fill a large stockpot with water and bring to a boil.
• Add the pasta and salt to the pot; cook until al dente, about 8 minutes.
• Drain in a colander and toss with a little olive oil to prevent sticking.
• Meanwhile, heat olive oil in a large skillet over medium-high heat.
• Add the shrimp, crushed red pepper, salt and pepper and sauté the shrimp for 1 minute on each side.
• Add the garlic and sauté for an additional 30 seconds.
• Remove skillet from heat and add the diced tomatoes and tequila.
• Return skillet to heat and continue to sauté for 3 minutes, stirring constantly. (Be careful as pan might flame.)
• Stir in half the diced avocado and half the basil.
• Transfer shrimp mixture to a platter using a slotted spoon, leaving liquid in the skillet.
• Add the reserved tomato puree to the skillet, bring to a boil, lower heat, and simmer until the mixture is reduced by about one-third.
• Add the butter, stirring until it is melted.
• Then, add the remaining diced avocado and basil.
• Taste and add salt and pepper as needed.
• Toss finished sauce with cooked pasta until thoroughly combined.
• Top with shrimp mixture and serve immediately.
• *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

SHRIMP AND AVOCADO FETTUCCINE

Steps:

• Cook fettuccine and keep warm.
• In a large skilled, heat 1 tablespoon butter over medium-high heat. Add garlic and cook 1 minute.
• Add parsley, shrimp, and vermouth. Cook 2 minutes, stirring constantly until shrimp is pink. Don't overcook! Transfer to a small bowl.
• In same skillet, heat 3 tablespoons butter until melted. Reduce heat to low and add cream, parmesan, and red pepper flakes. Cook 3 minutes, stirring constantly, until cheese melts and sauce is smooth. Stir in salt and pepper.
• Serve: Place fettuccine is a service dish; add shrimp then top with avocado. Toss gently.

TEQUILA-SPIKED PASTA

Steps:

• In a blender, purée whole tomatoes until smooth, adding a small amounto f water if necessaary. Reserve.
• Fill a stock pot with water and bring to a boil. Add pasta and salt to the pot. Cook until al dente, about eight minutes. Drain in a colander and toss with a little olive oil to prevent sticking.
• Meanwhile in a large skillet, heat olive oil over medium-high heat. Add shrimp, red pepper flakes, salt and pepper and sauté shrimp for one minute on each side.
• Add garlic and sauté for an additional 30 seconds.
• Remove skillet from heat and add diced tomatoes and tequila. Return skillet to heat and continue to sauté for three minutes, stirring constantly. (Be careful as pan might flame). Stir in half the diced avocado and half the basil. Transfer shrimp mixture to a platter using a slotted spoon, leaving liquid in the skillet.
• Add reserved tomato purée to skillet, bring to a boil, reduce heat, and simmer until mixture is reduced by about one-third.
• Add butter, stirring until it is melted. Then add remaining diced avocado and basil. Taste and add salt and pepper as needed. Toss finished sauce with cooled pasta until thoroughly combined. To serve, divide pasta mixture among individual entrée plates or shallow pasta bowls.
• Top with shrimp mixture and serve immediately.

GUADALAJARA BURGER WITH TEQUILA-SPIKED SALSA

Steps:

• Burger: Prepare grill.
• Combine chili powder, salt, and beef. Divide into four portions, shaping each into a 1/2-inch thick patty.
• Grill five minutes on each side, or until done. Grill rolls, cut sides down for one minute or until toasted.
• Place one patty, along with 1/3 cup of salsa on each bun.
• Salsa: Combine all ingredients in a bowl, toss gently.