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Latin Shrimp Scampi with Vermicelli

Allison from Chicago, Illinois wants a little Latin kick to her shrimp scampi recipe



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  • 1 TBS Olive Oil
  • 2 TBS Chopped Garlic
  • 1 TBS Chopped Shallots
  • 8 Ounces Peeled and Deveined Shrimp
  • 2 TBS Fresh Cilantro
  • 1/2 TSP Crushed Red Chili Flakes
  • Zest of 1/2 Lime
  • Zest of 1/2 Lemon
  • Zest of 1/2 Orange
  • 3 Ounces Vermicelli
  • 2 Ounces Tequila
  • 6 Ounces Vegetable Stock
  • 1 Ounce Unsalted Butter
  • Salt and Pepper To Taste

Procedure:  In a hot skillet caramelize garlic and shallots in olive oil.  Once cooked, add in shrimp and cook until almost done.  Next add in cilantro, chili flakes, and zest and deglaze with tequila.  Cook until alcohol has evaporated and add in stock and let simmer.  In the mean time cook vermicelli in boiling water until done, about 5-7 minutes.  Finish the shrimp scampi with butter and adjust the seasonings..  Pour over vermicelli.  Serve hot and enjoy!


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