Tequila Shrimp

Serves 4

1½      Pounds Large Shrimp (U-15s), Peeled and Deveined

1          Teaspoon Southwest Spice Rub

2          Tablespoons All-Purpose Flour

2          Tablespoons Unsalted Butter

2          Tablespoons XVOO

2          Garlic Cloves, Finely Minced

½         Medium Spanish Onion, Thinly Sliced

¼         Cup Finely Shredded Carrot

¼         Cup Tequila

1          Pint Grape Tomatoes, Cut in Half Lengthwise

1          Small Packet Goya Sazon Seasoning

½         Teaspoon Coarse Sea Salt

1          Tablespoon Cold Unsalted Butter

In a small bowl mix the Southwest Spice Rub with flour. Sprinkle the mixture on the shrimp being sure to evenly coat the shrimp with the mixture.

In a large sauté pan heat the butter and XVOO over medium high heat until hot and the butter stops sizzling. Add the shrimp and sauté until nicely browned on each side. Do not cook the shrimp through. Remove the shrimp from the pan and in that same pan add the garlic, onion and shredded carrot. Sauté the mixture until the onion starts to soften and takes on a little color. Deglaze the pan with the tequila. (If your adventurous, flambé the tequila.) Slightly reduce the tequila. Add the tomatoes, the salt and the Goya Seasoning. Sauté the mixture over medium heat, until the tomatoes are cooked and softened, about 20 minutes. Stir often to prevent sticking.

Once the sauce is finished add the shrimp and cook until shrimp are cooked through, about 5 minutes. To make the sauce richer and more delicious, add 1 tablespoon of cold butter to the pan and toss until butter is melted and incorporated into the sauce.

Serve with Carolina Gold Rice and Black Beans with Bacon.

Tequila Shrimp with Caroline Gold Rice and Black Beans with Bacon