Subj : BH&G 2166
To   : ALL
From : DAVE DRUM
Date : Sun Mar 21 2021 11:52:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tequila Shrimp Nachos
 Categories: Seafood, Booze, Appetisers, Citrus, Chilies
      Yield: 4 Servings
 
      2 lb Medium shrimp; peeled,
           - deveined
      1 ts Cumin seed
    1/2 c  Orange juice
      4 tb Tequila
    1/2 ts Ground ancho chile
      2 md Heirloom tomatoes,
           - preferably a mix of yellow
           - green, and/or purple
           - varieties
  1 1/2 c  Red and/or yellow pear-shape
           - tomatoes, grape tomatoes,
           - and/or cherry tomatoes
      5 tb Oil
      2 tb Lime juice
      1 lg Clove garlic; minced
    1/4 ts Salt
      4    Roma tomatoes
      1    Fresh jalapeno; halved,
           - seeded
      2 tb Snipped fresh cilantro
      1 oz Queso fresco or feta;
           - crumbled
 
  Thaw shrimp, if frozen. For marinade, with a mortar and
  pestle crush cumin seed; transfer to a large bowl. Whisk
  in orange juice, 2 tablespoons of the tequila, and ground
  ancho chile pepper. Add shrimp and toss with marinade to
  coat; set aside for 15 minutes, stirring twice.
  
  Meanwhile, cut heirloom tomatoes into wedges. Halve the 1
  1/2 cups small tomatoes. On a large platter arrange tomato
  wedges and small halves; set aside. For vinaigrette, in a
  screw-top jar with lid combine 4 tablespoons of the oil,
  remaining 2 tablespoons tequila, the lime juice, garlic,
  and salt. Cover and shake well to combine; set aside.
  
  Drain shrimp, discarding marinade. Place shrimp in a large
  grill basket. Halve the Roma tomatoes. Brush Roma tomatoes
  and the jalapeno chile pepper halves with remaining 1
  tablespoon oil. For a charcoal or gas grill, place grill
  basket with shrimp, halved plum tomatoes, and jalapeno
  chile pepper halves on the rack of a covered grill
  directly over medium heat for 5 to 7 minutes or until
  shrimp are opaque and tomatoes and jalapeno halves are
  slightly soft and lightly browned, stirring shrimp
  occasionally and turning tomatoes and pepper halves half
  way through grilling time. When cool enough to handle,
  finely chop the jalapeno chile pepper and stir into the
  shrimp.
  
  To assemble platter, add shrimp mixture and grilled
  tomatoes to the other tomatoes on the platter. Drizzle
  with vinaigrette. Top with cilantro and, if desired, feta.
  Serve immediately or cover and chill for up to 4 hours.
  
  Better Homes & Gardens | July 2014
  
  MM Format by Dave Drum - 15 July 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "We make war that we may live in peace." -- Aristotle
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