Restaurant Recipes

Croc's Seafood Tequila

Six fresh Gulf shrimp, scallops, yellowfin tuna, sauteed with sun dried tomatoes, mushrooms, yellow bell peppers and red onion steamed with Cuervo Especial Tequila with cream, basil, and garlic tossed with linguine.

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Yield: 2 servings

Ingredients

  • 6 Gulf shrimp, peeled and deveined
  • 6 scallops
  • 4 ounces yellow fin tuna, chopped
  • 2 sun-dried tomatoes, chopped
  • 2 mushrooms, chopped
  • 3 ounces of one half yellow bell pepper, seeded and sliced
  • 1 ounce red onions
  • 1/2 cup heavy whipping cream
  • 3 basil leaves, chopped
  • 3 garlic cloves, chopped
  • 2 ounces Cuervo Especial Tequila
  • 4 teaspoons virgin olive oil
  • 5 ounces linguine pasta

Instructions

  1. Cook linguine pasta. Rinse and drain well; set aside.
  2. Place olive oil in a hot nonstick sauté pan. Add garlic, peppers, onions, sun dried tomatoes and mushrooms. Sauté for approximately 4 minutes, then add shrimp, scallops and tuna.
  3. Continue sautéing for about 2 to 3 minutes, then add fresh basil and Tequila and stand back! Let simmer about 1 minute and set in the heavy whipping cream; let reduce.
  4. Add linguine, mix well. Finish it off with salt and pepper to taste.

Notes

To make chopping sun dried tomatoes quit easy, try this trial.

In a small glass dish, place tomatoes and a quarter cup of water. Microwave for one minute, drain, then chop.

Substitute any of the seafood ingredients with anything you like; chicken is always a good choice.

Attribution

Posted by LladyRusty at Recipe Goldmine - May 3, 2001.

Source: Croc's - Virginia Beach - Featured: May 10, 1999 - 13 News @ Noon



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