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Vodka Flamed Shrimp Bruschetta w/ Chorizo

September 11, 2017 | Main Entree


Main Entrée Shrimp, Raw, P&D, Tail-On (Butterflied from top to tail)
1″ Sliced Main Entrée Chorizo
Diced Cherry Peppers
Minced Garlic
Sliced Shallots
Cherry Tomatoes (halved)
Chopped Scallions
Chopped Chives
Chopped Parsley
Chiffonade basil
2 oz Vodka
1 tbs Butter
Hero Roll
Olive Oil
Balsamic reduction drizzle

Turn your oven to 400° F. Cut the hero roll on a bias into 3-4″ long pieces. Coat both sides with olive oil and place on a baking sheet and lightly salt and pepper and bake for approximately 4-5 minutes or until golden brown. Remove from tray and set aside.

Put a sauté pan on high heat and add approximately 1 tbs of olive oil to the pan. Once oil is hot add your chorizo and let it cook, rendering the fat for approximately 2 minutes. Add your minced garlic, sliced shallots and small diced cherry peppers. Cook for 1 minute, tossing mixture until shallots are translucent. Salt and pepper your shrimp and add to pan. Cook until the shrimp is pink on both sides and remove pan from stove and add your vodka. Flambé the shrimp and add your halved cherry tomatoes and cook until flame goes out and vodka is reduced to 1/3. Add your chopped chives, parsley, scallions, Chiffonade basil & butter. Let the butter emulsify with vodka by tossing the mixture while everything is in the pan. Once butter is melted remove from heat. Place a crostini on a plate and add shrimp (tail up) on crostini and spoon chorizo, tomato, herb, vodka mixture over the shrimp. Drizzle with Balsamic and sprinkle a little parsley on top and serve.


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