Recipe courtesy of TABASCO® brand Green Jalapeño Pepper Sauce
Makes 5 servings
1/4 c. olive oIl
1 lb. (35/40 ct.) shrimp, peeled, deveined
1 lb. bay scallops
3 T. garlic, minced, fresh
1/2 c. tequila
1/4 c. lime juice
1/4 c. TABASCO® brand Green Jalapeño Pepper Sauce
1/4 lb. butter, sliced
3/4 c. tomatoes, diced, deseeded, fresh
5 c. white rice, cooked, hot
1/4 c. cilantro, for garnish
In a large sauté pan, heat olive oil until smoking. Add shrimp, scallops and garlic, and sauté 1 to 2 minutes. Add tequila. Allow to flame; then add lime juice and TABASCO® Green Jalapeño Pepper Sauce and toss well. Sauté for 1 minute.
Add butter (small pieces); toss until well incorporated. Remove from heat and add diced tomatoes. Toss well.
Portion rice onto each plate and top with equal portions of shrimp and scallops. Garnish with cilantro and serve.