¡Fuego! Combo

Recipe by Chef Alan Zeman

¡Fuego! Combo

(Serves 4)

Roasted Chilies, Peppers, Garlic, Scallops & Shrimp Tequila Flambé with a Twinkling of Sonoran Seasoning & Flour Tortilla.

INGREDIENTS:

  • 8ea 1 1/2oz Smoked Chorizo Chipolatas
  • 8 Raw, Peeled & Deveined Shrimp
  • 10-20 Scallops
  • 1 each Poblano Chili (roasted, peeled & sliced in strips)
  • 1 each Anaheim Chili (roasted, peeled & sliced in strips)
  • 1 each Red Bell Pepper (roasted, peeled & sliced in strips)
  • 1/2 each Onion, Sliced
  • 1 each Bulb of Garlic: Roasted, Cloves Removed
  • 1 each Lime, Quartered
  • 1/2oz Unsalted Sonoran Seasoning
  • 4 each Small Flour Tortillas
  • 4oz Tequila
  • 1oz Olive Oil

METHOD:

  1. Grill chipolatas, shrimp & scallops
  2. Sear onions in a sauté pan; add roasted peppers & garlic
  3. Arrange on hot sizzler for each portion: A drop of olive oil, 2 scallops, 2 chipolatas, seared onion, pepper and garlic mixture, onions, pepper garlic medley.
  4. Pour tequila over contents, light immediately & vocalize “FUEGO!”
  5. Sprinkle with twinkles of unsalted Sonoran Seasoning & douse with a squeeze of fresh lime
  6. Serve with flour tortillas

Note: Sizzler must be smoking hot for a succesful Flambé.

Chef Alan Zeman's Southwestern Originals

P.O. Box 31283, Tucson, AZ 85751 | 520.405.6840

 

copyright ©2017 Alan Zeman's Southwestern Originals | All Rights Reserved

Chef Alan Zeman's Southwestern Originals

P.O. Box 31283, Tucson, AZ 85751 | 520.405.6840

 

copyright ©2017 Alan Zeman's Southwestern Originals | All Rights Reserved

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