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’]
Quantity of Ingredients: [“2 tablespoons butter”,”1 teaspoon flour”,”1/4 teaspoon salt”,”1/4 teaspoon paprika”,”2 garlic cloves, minced “,”24 large peeled and deveined shrimp”,”1/2 cup triple sec”,”2 tablespoons chopped fresh parsley”,” crushed red pepper flakes”,” lime wedge”]
Number of Servings: 1
Steps: [‘Melt butter in a medium skillet over medium-high heat; add flour, salt, paprika and garlic. Sauté, stirring constantly, for 2 minutes.’, ‘Stir in shrimp and triple sec; sauté 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.’]