1 1/2 pounds shrimp, peeled
6 red jalapeno chilies, stems and seeds removed, minced
small onion, finely chopped
1 clove garlic, minced
2 tablespoons olive oil
2 small tomatoes, peeled and chopped
1/3 cup tequila
1 teaspoons fresh basil, minced
1 tablespoon fresh cilantro, minced
flour for dredging
3 tablespoons vegetable oil
2 teaspoons cornstarch mixed with 1/4 cup water
Saute the chilies, onion, and garlic in the oil until soft, then add the tomatoes, tequila, basil, and cilantro and simmer covered for 30 minutes to make a sauce. Dredge the shrimp in the flour and shake off any excess. In another pan, saute the shrimp in the oil until golden brown. Remove and keep warm. Stir the cornstarch and water mixture into the sauce and heat until it becomes slightly thickened. Simmer for 5 minutes. Add the shrimp and continue heating for several more minutes or until the shrimp are hot. Serves 6.
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