You may be missing your favorite beachfront seat at Heaven Bar right now for a lunch of fish tacos with lashings of pico de gallo or the catch of the day served up in El Faro Grill. If you are, here’s a recipe from the Grand Residences kitchen for you to prepare at home. We hope that it brings back wonderful memories. We’ll be sharing more recipes with you in the months to come. In the meantime, enjoy!
This shrimp and tequila flambée recipe from the Mexican Pacific coast tastes just as good in the Mexican Caribbean!
Serves 1 person
4 jumbo shrimp
4 tablespoons butter
2 garlic cloves peeled and chopped
1 sliced Guajillo chili
Pinch of salt
Pinch of pepper
1 shot glass of white tequila
One grilled yellow corn, cut in halves
½ cup of cooked white rice
1 tablespoon of chopped parsley
Heat a large skillet over medium heat and add the butter, garlic and the shrimp seasoned with salt and pepper to taste.
Sauté the shrimp until pink, about 3 to 5 minutes. Reduce heat and add the tequila. Increase the heat to medium high and then tilt the skillet over the gas burner or use a long match to ignite the tequila. Be careful as the flames may go high.
Cook, shaking the skillet gently once or twice, until flames subside.
Remove from heat and sprinkle with parsley. Serve immediately with rice and corn
If you are dreaming about your Mexican Caribbean home and all those relaxing afternoons by the pool sipping your favorite cocktail, here’s a recipe from the Grand Residences bartenders for you to enjoy at home.
2oz cranberry juice
¼ cup blueberries
2 lime slices
4 mint leaves
To garnish, a sprig of mint and a blackberry
Place the lime slices, blueberries and mint leaves in a glass and macerate using a cocktail pestle until the juices are released and mixed. Add ice cubes, cranberry juice, sprite and mezcal. Mix well and garnish with the blackberry and mint sprig.