1-1/2 lbs. shrimp, peeled
6 red jalapeño chiles, stems and seeds removed, minced
small onion, finely chopped
1 clove garlic, minced
2 tbs. olive oil
2 small tomatoes, peeled and chopped
1/3 cup tequila
1 teaspoon fresh basil, minced
1 tbs. fresh cilantro, minced
Flour for dredging
3 tbs. vegetable oil
2 teaspoon cornstarch mixed with 1/4 cup water.
Sauté the chiles, onion, and garlic in the oil until soft, then add the tomatoes, tequila, basil, and cilantro and simmer covered for 30 minutes to make a sauce.
Dredge the shrimp in the flour and shake off any excess. In another pan, sauté the shrimp in the oil until golden brown. Remove and keep warm.
Stir the cornstarch and water mixture into the sauce and heat until it becomes slightly thickened. Simmer for 5 minutes. Add the shrimp and continue heating for several more minutes or until the shrimp are hot.
Serves 6.