Peppers, Garlic, Chorizo, Chipolatas & Seared Jumbo Shrimp Flambé with
a twinkling of Sonoran Seasoning, Croutons, & Flour Tortillas.
to 1-1/2 ounces smoked chorizo chipolatas
jumbo shrimp (U-15, peeled and deveined)
poblano chile (roasted, peeled, and sliced)
Anaheim chile (roasted, peeled, and sliced)
red bell pepper (roasted, peeled, and sliced)
bulb garlic (roasted, cloves removed)
unsalted Sonoran seasoning (or your favorite blend)
small flour tortillas
seasoned, oiled jumbo shrimp several minutes on each side until
Sear onions in sauté pan. Add roasted peppers and garlic.
Arrange on hot sizzler for each portion: A drop of olive oil, 2
chipolatas, seared onion, pepper, and garlic mixture atop sausages
with jumbo shrimp standing upright nested in onions-pepper-garlic
Present table side: Pour tequila on hot sizzler…light immediately
and vocalize "¡FUEGO!" Sprinkle and twinkle unsalted Sonoran seasoning
over flame and douse with a squeeze of fresh lime. Serve with flour
tortillas and croutons.
*NOTE: Sizzler must be smoking hot for a successful flambé.