Bite with Belkys: Tequila Lime Shrimp

The Chef: Marco Velasquez

The Restaurant: Cheen-Huaye

The Dish: Tequila Lime Shrimp

1/4 cup of chicken stock

1 cup of all purpose flour

1 stick of unsalted butter, melted

1/4 cup of olive oil

4 cloves of garlic, sliced

1/4 cup of white onion, minced

12 large tiger shrimp, peeled and deveined

1 cup of tequila

1/2 cup of lime juice

1 bunch of fresh cilantro

salt and pepper, to taste

1/4 cup of butter sauce

-Start by making a butter sauce. In a hot pot of chicken stock, slowly whisk in flour.

-Then, pour in melted butter, stir and set it to the side.

-Next, sauté garlic and onion in a dab of olive oil. Once the onions cook a little, toss in the shrimp. Chef Marco says to let the shrimp cook for five minutes.

-Then, add tequila, lime juice, cilantro, salt, pepper and the butter sauce. Cover and cook for three more minutes.

2 ripe plantains

1 cup of vegetable oil

-First, peel and slice the plantain.

-Then, fry it in hot vegetable oil.

To Plate:

Serve the shrimp in a bowl and garnish it with lime and cilantro. At the restaurant, they add a side of Mexican rice and the sweet plantains.

Serving Suggestion: Sauvignon Blanc

Serves: 2

FOR MORE INFORMATION:

Cheen-huaye
15400 Biscayne Boulevard
North Miami Beach, FL 33160
(305) 956-2808
www.cheenhuaye.com