Tequila Shrimp with Coconut and Chili
Here is the delicious recipe for Tequila Shrimp with Coconut and Chili that you see in the pilot episode. Courtesy of Chef Carlos Haro from the Casablanca Restaurant in Venice, California.
3 ounces of medium shrimp peeled and deveined
2 teaspoons of olive oil
1 fresh tomato cut in cubes
1 teaspoon of chopped garlic
1 yellow chili sliced lengthwise seeds removed
1/2 cup coconut milk mixed with 1/2 cup orange juice
1/2 ounce tequila
1 teaspoon green onions
Start by heating up a pan with the olive oil on medium heat. When the oil is hot, add the fresh cut tomatoes and garlic. Next add the yellow chili and the shrimp. Let this heat up for a a few minutes. Now add the coconut milk and orange juice mixture with the tequila. Heat until the shrimp is cooked. Add green onions and serve. Enjoy!
Tip to avoid overcooking shrimp:
Shrimp curls up as it cooks but if the tail of the shrimp touches the head of the shrimp, then it is overcooked.