Roasted Chilies, Peppers, Garlic, Chorizo, Chipolatas & Seared Jumbo Shrimp Flambé with a twinkling of Sonoran Seasoning, Croutons, & Flour Tortillas.

8 each
4
1
1
1
1/2
1
1
1/2 ounce
4
4 ounces
1 ounce
1 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)
onion (sliced)
bulb garlic (roasted, cloves removed)
lime (quartered)
unsalted Sonoran seasoning (or your favorite blend)
small flour tortillas
tequila
olive oil

 

Grill seasoned, oiled jumbo shrimp several minutes on each side until just done.

Grill chipolatas.

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 medley.

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.

 

10 ALAN ZEMAN