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Kingsmill Resort Doc Otis Blessed Tequila
Flamed Shrimp and "Beak of the Rooster"
- 20 pieces of the biggest shrimp you can find
- 1 quart Pico de Gallo or your favorite Mexican salsa (recipe follows)
- 6 bottles Anheuser-Busch Doc Otis Hard Lemon Beverage
- 4 to 6 ounces tequila
Pico de Gallo (Beak of the Rooster)
- 1/2 sweet yellow onion, finely chopped
- 2 tomatoes, diced into 1/4-inch pieces
- 3 Serrano chilies, stemmed, seeded and minced
- 1 tablespoon fresh cilantro, minced
- Salt to taste
- Shrimp: Open a Bottle of Doc Otis, pouring a little into a baking dish.
- Place peeled and deveined shrimp on top.
- Sprinkle with more Doc Otis.
- Cover with plastic wrap and refrigerate approximately three hours. Turn occasionally.
- Remove shrimp from marinade, patting dry.
- Season with sea salt and freshly ground black pepper.
- Place in oven.
- In large sauté pan or black cast iron skillet, place enough olive oil to lubricate pan. Heat pan.
- Place shrimp in the pan, shaking to loosen.
- Remove pan from heat, adding Tequila.
- Place pan back to fire and ignite. As the flame burns down, place cover on pan and turn off heat.
- Allow to stand two to three minutes. Shrimp is done!
- Pico de Gallo (Beak of the Rooster): Combine onion, tomatoes and chilies in bowl.
- Add cilantro. Stir to mix well.
- Season to taste with salt, if desired.
- To serve: Place five shrimp per plate, arranged around a haystack of vegetables.
Place 1 tablespoon Pico de Gallo, or your favorite Mexican salsa on each shrimp.
Variations: Can include pineapple, watermelon, papaya and grapefruit
Posted by LladyRusty at Recipe Goldmine 11/2/2001 2:17 pm.
Source: Chef Joseph A. Durante III - Kingsmill Resort, Williamsburg, VA. Source:
13News Tuesday September 4, 2001 wvec.com