Tequila Lime Chicken & Shrimp FettuccineThis Recipe comes (with permission) from Chef Bari’s second edition of Canadian Recipes of the Great White North.
Yield: 4 servings
¼ cup / 50 ml olive oil
1 cup / 250 ml mushrooms
½ cup / 125 ml red peppers, chopped
1 tsp / 5 ml garlic, minced
6 oz / 170 g raw chicken breast, cubed
1 oz / 30 g tequila
½ fresh lime
2 cups / 500 ml 33% whipping cream
½ cup / 125 ml raw jumbo shrimp, peeled
4 cups / 1 liter cooked fettuccine
Take out your favorite deep sauté pan and set it on top of the stove. Add the olive oil and turn heat to medium high. Let the oil become hot (not smoking) and add the mushrooms, sauté for a couple of minutes. Remove pan from heat.
Add the raw cubed chicken breast and let cook for five minutes, stirring mixture off and on.
Add the raw shrimp and minced garlic to the pan and sauté for four minutes.
Take the pan off the burner and flambé with tequila. Return to stove and squeeze lime juice into the pan. Add the whipping cream and parmesan cheese.
Add the cooked fettuccine to the pan, lower the heat to a simmer and let cook until it begins to pull away from the pan. Arrange fettuccine dish in your favorite pasta bowl and enjoy. Goes great with fresh garlic & soya butter on toasted panini bread! (Another Recipe)
Compliments of Chef Bari Demers, Feb 26, 2008
Copyright 2003Bari Demers.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the written prior permission of the author.
Published 2003 by The Canadian Northwest Company Division in conjunction with Trafford Publishing.
Second Edition 2007
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Publisher of Canadian Recipes of the Great White North -Chef Bari.