Total Time
20mins
Prep 10 mins
Cook 10 mins

Recipe courtesy of Chef/Owner Brian Ballinger of Cervantes Tapas and Italian Bistro in Sacramento, Calif. Posted for Zaar World Tour III.

Ingredients Nutrition

Directions

  1. Melt butter in a medium skillet over medium-high heat; add flour, salt, paprika and garlic. Sauté, stirring constantly, for 2 minutes.
  2. Stir in shrimp and triple sec; sauté for about 5 minutes, stirring frequently, until shrimp turns pink and sauce thickens slightly.
  3. Sprinkle with parsley and chili flakes. Shrimp may be threaded on small wooden skewers with small lime wedges.

Reviews

(2)
Most Helpful

I think this shrimp recipe is outstanding. I used the optional red pepper flakes, and for the parsley, well, I had cilantro, so used that! I think the triple sec is a surprisingly good addition to this dish. I never would have thought to use triple sec with shrimp, garlic, red pepper and lime, but it worked supremely well! I'll make this again, for sure!

Mme M June 24, 2007

This was a nice tapas recipe, cookiedog...I just wasn't wowed by it. I didn't use the red pepper flake and I think I would next time. I think that will make a difference. (BTW...Was out of triple sec, so I used Cointreau).

Mrs Goodall June 02, 2007

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