James's Margarita Shrimp Pasta
12 lg shrimp -- peeled and deveined
1/2 c tequila
3 tbs fresh lemon juice
2 eggs
2 tbs water
1/4 c olive oil
all-purpose flour
1/2 c unsalted butter
3 thin lemon slices
4 green onions -- chopped
2 tesp minced ginger -- peeled
2 tesp minced garlic
1 tesp all-purpose flour
1 c dry white wine
6 ozs fettuccine chopped
fresh dill
Mix shrimp, tequila and lemon juice in medium bowl.. Cover and refrigerate 2
hours. Drain shrimp. Whisk eggs and water in medium bowl. Season with salt and
pepper. Heat oil in large skillet over medium heat. Dip shrimp into egg mixture,
then into flour; shake off excess. Place shrimp in skillet and saute until p ink
and cooked through, about 2 minutes per side. Transfer shrimp to pla te lined
with paper towels and drain. Discard oil. In same skillet, melt 1/4 c butter
over medium heat. Add lemon and green onions and sauté 3 minutes. Add ginger
and garlic and sauté 2 minutes. Stir in flour. Gradually mix in wine; boil
until reduced to glaze, about 2 minutes. Add remaining butter and whisk
until melted. Discard lemon Return shrimp to skillet and heat through.
1248
Seventh
Crusade.