Bite with Belkys: Tequila Shrimp from Whiskey Joe's Bar & Grill

WSVN -- The Chef: Bobby Frank

The Restaurant: Whiskey Joe's Bar & Grill (Key Biscayne)

The Dish: Tequila Shrimp

Ingredients:

4 oz. of 41/50 shrimp

1 garlic clove, minced

1/4 cup of Tequila

1/2 cup of clam juice

juice of 1 lemon

1 tsp of chicken base

1 tsp of cornstarch and 1 Tbs of water, mix together until there are no lumps

1/4 lb. of unsalted butter, room temperature

1 Tbs of fresh parsley, chopped

1 garlic clove. minced

1 Tbs of powdered garlic

1 Tbs of salt

1 Tbs of pepper

zest of 1/2 a lemon

juice of 1/2 a lemon

1-2 Tbs of vegetable oil

1 roma tomato, diced

1 Tbs of capers

salt and pepper, to taste

1 Tbs of feta cheese

microgreens (for garnish)

1/2 loaf of cuban bread, toasted and sliced

Method of Preparation:

-Begin by marinated the shrimp for 20 minutes with minced garlic and tequila.

-Then, prepare a sauce. In a pot, add clam juice, lemon juice and chicken base and bring it to a boil. Next, add the cornstarch and water mix.

-Now, make flavored butter. Combine unsalted butter with parsley, minced garlic, powdered garlic, salt, pepper, lemon zest and lemon juice.

-After, in a hot pan add a drizzle of oil and toss in the marinated shrimp and sauce. Let it reduce by half. Then, add the flavored butter, tomatoes, capers and a pinch of salt and pepper.

To Plate:

At the restaurant, they serve the shrimp in a cast iron skillet and top it with feta cheese and microgreens. Serve the cuban bread on the side.

Serves: 1

Serving Suggestion: Coconut Mojito

NOTE: Take a printed copy of the recipe to the restaurant and receive a complimentary draft beer with your food order. (Valid one month after the air date.)

FOR MORE INFORMATION:

Whiskey Joe's Bar & Grill

3301 Rickenbacker Cswy

Key Biscayne, FL 33149

(305) 423-6590

www.whiskeyjoestampa.com/whiskeyjoes/beachbar.aspx