Recipe: Tequila Lime Ice with Shrimp (Sunset magazine, 1980's)

TEQUILA LIME ICE WITH SHRIMP

FOR THE LIME ICE:
1 1/2 teaspoons grated lime peel
1 cup sugar
2 cups lime juice (about 14 fresh limes; or use bottled juice)
1/2 cup tequila
1 cup water
FOR SERVING:
Stir-Fried Shrimp (recipe follows)
Ice cubes (for chilling bowls)
Lime peel strips (optional, for garnish)

TO PREPARE THE LIME ICE:
In a 9- by 13-inch pan, stir together grated peel, sugar, juice, tequila, and 1 cup water until sugar is dissolved; cover. Freeze until firm, overnight or up to 1 month.

ABOUT 30 MINUTES BEFORE SERVING:
Prepare shrimp and set aside.

To chill the bowls, arrange ice cubes in 5 to 8 small bowls. Nest 5 to 8 smaller bowls (about 3/4-cup size) in the ice; put in freezer. (Or omit cubes and put smaller bowls in the freezer.)

With a heavy spoon, break lime ice into chunks. Whirl in a food processor or beat with an electric mixer until a thick icy slush forms. Immediately spoon into chilled bowls; garnish with strips of peel. Accompany with shrimp.

STIR-FRIED SHRIMP

1 pound large shrimp (about 35 per lb.)
2 tablespoons vegetable oil
2 tablespoons tequila
2 tablespoons lime juice

Shell and devein shrimp. Heat oil in a wok or 10- to 12-inch frying pan over high heat. Add shrimp and stir-fry until bright pink, about 2 minutes. Stir in tequila; ignite with a match (away from any overhang) and shake until flames die. Add lime juice. Serve at room temperature.

Makes 4 cups Lime Ice, or 5 to 8 first-course servings
Source: Sunset Recipe Annual, 1988 edition
From: SueA, CA - 12-30-97