Croc's Seafood Tequila

Posted by LladyRusty at recipegoldmine.com - May 3, 2001

Source: Croc's - Virginia Beach - Featured: May 10, 1999 - 13 News @ Noon

Description: Six fresh Gulf shrimp, scallops, yellowfin tuna, saut ed with sun dried tomatoes, mushrooms, yellow bell peppers and red onion steamed with Cuervo Especial Tequila with cream, basil, and garlic tossed with linguine.

6 Gulf shrimp, peeled and deveined
6 scallops
4 ounces yellow fin tuna, chopped
2 sun-dried tomatoes, chopped
2 mushrooms, chopped
3 ounces of one half yellow bell pepper, seeded and sliced
1 ounce red onions
1/2 cup heavy whipping cream
3 basil leaves, chopped
3 garlic cloves, chopped
2 ounces Cuervo Especial Tequila
4 teaspoons virgin olive oil
5 ounces linguine pasta

Cook linguine pasta. Rinse and drain well; set aside.

Place olive oil in a hot non-stick saute pan. Add garlic, peppers, onions, sun dried tomatoes and mushrooms. Saut approximately 4 minutes, then add shrimp, scallops and tuna. Continue saut ing for about 2 to 3 minutes, then add fresh basil and Tequila and stand back! Let simmer about 1 minute and set in the heavy whipping cream; let reduce. Add linguine, mix well. Finish it off with salt and pepper to taste.

Chef's Notes: To make chopping sun dried tomatoes quit easy, try this trial.

In a small glass dish, place tomatoes and a quarter cup of water. Microwave for one minute, drain, then chop.

Substitute any of the seafood ingredients with anything you like; chicken is always a good choice.

Servings: 2