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Cinco de Mayo 2005

311 West 17th Street
New York, NY 10011


Tequila Flamed Shrimp Stack with Avocado, Black Bean & Pineapple
Chef Sue Torres of Sueños—New York, NY
Adapted by

Yield: 4 Servings


    Avocado, black bean and pineapple
  • ½ cup black beans, cooked
  • 1 Hass avocado, diced
  • ½ cup pineapple, diced
  • ¼ cup cured red onions (recipe follows)
  • 1 Tablespoon cilantro puree (recipe follows)
  • 1 Tablespoon chipotle sauce (recipe follows)
  • 1 ½ Tablespoons fresh-squeezed lime juice
  • Coarse salt and pepper to taste

  • Tequila flamed shrimp:
  • Oil
  • Salt and pepper
  • 2 cups rock shrimp
  • 1 Tablespoon garlic, minced
  • ¼ cup tequila
  • 1 Tablespoon chipotle, pureed
  • Juice of 1 lime, to taste
  • 1 Tablespoon butter

  • Cured red onions:
  • 2 red onions, thinly sliced
  • 2 cups lime juice,
  • ¼ habañero chile, minced
  • Coarse salt, to taste

  • Cilantro puree:
  • 1 cup cilantro, washed and packed
  • ¼ cup fresh squeezed lime juice, fresh squeezed
  • 1 cup vegetable or corn oil
  • 2 cloves garlic, roasted
  • ¼ cup onion, roasted
  • Coarse salt, to taste

    Chipotle pepper sauce:
  • 2 cloves garlic, minced
  • 2 Tablespoons shallots, minced
  • 2 ½ Tablespoons chipotle puree
  • 2 red peppers, roasted, peeled, seeded and diced
  • ¾ cups fresh squeezed limejuice
  • 1 cup vegetable or corn oil
  • Salt and pepper, to taste

For avocado, black bean and pineapple:
Combine all ingredients in a stainless steel bowl.

For tequila flamed shrimp:
Heat a sauté pan over high heat. Coat the bottom of the pan with corn or vegetable oil. Season the shrimp with salt and black pepper and add to hot oil along with the garlic. Toss the shrimp in the pan. Pull the pan away from the fire and add the tequila. Place the pan over the open flame tilting the pan to catch fire. Move the pan around over the flame until the fire stops. Add the remaining ingredients and reduce for 1 minute.

For cured red onions:
Place the sliced onions in a small container and pour the limejuice on top.
Add the salt and chile and mix. Cover tight and let sit in the refrigerator for three days.

For cilantro puree:
In a blender puree everything but the oil. With blades running, add oil in slow stream.

For chipotle pepper sauce:
In a blender, puree first five ingredients. With blades running, add oil in a slow stream. Season to taste with salt and pepper.




  • Huitlacoche
  • Forum: Mexican Favorites

  •    Published: April 2005
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