Description
Recipe courtesy of chef/owner brian ballinger of cervantes tapas and italian bistro in sacramento, calif. Posted for zaar world tour iii.
Ingredients
- Butter
- Flour
- Salt
- Paprika
- Garlic Cloves
- Shrimp
- Triple Sec
- Fresh Parsley
- Crushed Red Pepper Flakes
- Lime Wedge
Instructions
- Melt butter in a medium skillet over medium-high heat
- Add flour, salt, paprika and garlic
- Saut, stirring constantly, for 2 minutes
- Stir in shrimp and triple sec
- Saut for about 5 minutes, stirring frequently, until shrimp turns pink and sauce thickens slightly
- Sprinkle with parsley and chili flakes
- Shrimp may be threaded on small wooden skewers with small lime wedges