Source: Chef Jessie Gonzales, Aunt Chilada’s – Phoenix, Arizona
2 cups yellow onions, finely diced
1/2 cup garlic, chopped
1-1/4 cups lime juice
3 ounces triple sec
5 ounces tequila
4 ounces butter
1/2 tablespoon coriander, ground
3 tablespoons fresh cilantro, medium diced
1/2 cup poblano peppers, medium diced
1-1/2 tablespoons cornstarch
1 ounce water
36 medium shrimp, sautéed in butter
Sauté onions and garlic until tender. In saucepan, add lime juice, triple sec and tequila and simmer for about 5 minutes. Melt butter slowly and stir in ground coriander. Combine all ingredients in saucepan and thicken with cornstarch and water. Top cooked shrimp with the mixture.