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Vote for Danny Trace, executive chef at Brennan’s of Houston, in the Verizon Wireless and Modern Luxury 4G4Hunger campaign by visiting http://verizon.modernluxury.com/houston-trace/.

Froberg’s Farm Citrus Glazed Shrimp (serves 2)

Ingredients

  • 8 ea Fresh Jumbo Gulf Shrimp 9/12
  • 1 ea Satsuma peeled, sectioned and seeded
  • 1 ea Meyer Lemon supremes
  • 1/2 ea Ruby Red Grapefruit supremes
  • 3 ea Kumquats, sliced and seeded
  • 1 oz Shallots, chopped
  • 1/2 Roasted Red Pepper chopped
  • 1/4 cup Agave syrup
  • 1 tsp Chopped garlic
  • 2 oz Hornitos Tequila ( infused with chile piquin)
  • 1/4 Sprig Fresh Basil chiffonade
  • Salt, Pepper, and Creole seasoning to taste Grapeseed oil as needed

Method

  1. Season shrimp on both sides with creole seasoning, salt and pepper.
  2. In a large sauté pan over medium high heat, add oil and begin to sear shrimp. Add garlic and shallots.
  3. Flip the shrimp over and sear the second side and work the garlic and shallots being careful not to burn.
  4. Once seared, deglaze pan with tequila. Cook a sec to burn off the alcohol. Careful of the flame.
  5. Add agave. Add citrus and warm through.
  6. Once reduced to sauce consistency and shrimp are cooked through, add roasted red pepper and fresh basil.
  7. Taste for seasoning and serve immediately.
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