MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ray Garcia's Shrimp With Habanero & Ramps
Categories: Seafood, Vegetables, Chiles, Booze
Yield: 4 Servings

12 lg Shrimp (U-12)
1 lb Ramps; about 20
10 Habaneros
5 cl Garlic
2 1/2 c Cider vinegar
3/4 c Water
1 tb Salt
3 tb Sugar
1/2 c Onion; julienned
1 Serrano chile; sliced
1 tb Garlic puree
3 oz Silver tequila
2 c Cherry tomatoes; peeled
3 oz Lime juice
2 tb Butter
1/4 c Cilantro; in chiffonade
Salt & pepper

Clean ramps thoroughly to remove any dirt.

Separate the white part of the ramp from the green.

Reserve greens for later.

Add vinegar, water, garlic, salt, and sugar to a pot.

Simmer until all of the salt and sugar have dissolved.

Remove the stem from the haba?eros.

Put the haba?eros in a heat resistant container and pour the
vinegar mixture over the top.

Allow the mixture to cool to room temperature then remove the
chiles, add the ramp whites, and return to the stove.

Bring the vinegar back to a boil.

Simmer for 1 minute then remove from the heat to cool.

Pour the vinegar and ramps back over the haba?ero and let sit for
at least 4 hours. Overnight is ideal.

Once pickled, remove the ramp bottoms and haba?eros and dice
finely.

Finishing:

Chiffonade the ramp greens.

Season the shrimp with salt & pepper.

Add 2 tb oil to a large saut, pan and heat on medium high until
the oil begins to simmer.

Add the sliced onion and serrano chilies to the pan.

Sweat until the onions start to become translucent. Ideally, you do
not want color.

Add the shrimp to the pan.

Once shrimp start getting a little color on one side, flip them and
add garlic puree.

Cook for 1 minute then add the tequila.

Once flame has gone away, toss in the ramp tops to wilt, and then
the cherry tomatoes.

Finish with butter, lime juice, and then cilantro.

Season with salt & pepper.

Check if more lime or tequila are needed.

Ready to plate.

Recipe FROM: http://www.hallmarkchannel.com

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