.ig
:!cat %|rctypeset|dpost -y-0.3 >.%.ps;ghostview .%.ps&
:!cat %|rctypeset|dpost -y-0.3 >.%.ps
:!cat % |rcshow
..
.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "SHRIMP-MARGRITA" "AM" "2/13/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "MARGARITA SHRIMP" "margarita shrimp, shrimp saut\*(e'ed in olive oil, then simmered in a margarita sauce"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Jonathan's Tucson Cork's Margarita Shrimp.
.PP
Different, even odd. Also quick, once the sauce base has been made.
.PP
From Tucson Citizen, 5/20/1998, Taste section.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "2-3 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "saut\*(e' pan"
.sp
.IG "25" "31-40 shrimp,"
about 3/4 pound shelled and cleaned, tail on ok
.IG "1 Tbsp" "shallots,"
chopped
.IG "1/2 Tbsp" "olive oil"
.sp
.IG "3/4 cup" "sauce base"
.IG "3/4 cup" "tequila"
.sp
.IG "dash" "pepper"
.IG "" "salt,"
if not served in salt-rimmed glass
.IG "1 tsp" "parsley,"
chopped
.IG "1/2 Tbsp" "cornstarch"
in 1 Tbsp \fIwater\fP
.sp
.in -.5i
SAUCE BASE
.in
.IG "1/4 cup" "carmelized sugar"
.IG "1/3 cup" "triple sec"
.IG "1/4 cup" "Cointreau"
.IG "1/c cup" "lime juice"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Prepare the sauce base: combine the hot carmelized sugar with the triple sec,
Cointreau, and lime juice.
.SK 2
Saut\*(e' the shallots and shrimp for 30 seconds over high heat (@9-10).
.SK 3
Add the sauce base, simmer 30 seconds.
Add the tequila, simmer 1 minute.
.SK 4
Add the parsley,
and to tighten, add the cornstarch in water.
.SK 5
Serve immediately:
as an appetizer, in a salt-rimmed margarita glass;
or as a main course, over white rice or a risotto.
.sp
Garnish perhaps, with slices of lime or orange, or with a sprig of mint?
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
The alcohol content is high, 2-3 ounces per serving.
Reduce amount of tequila if served over rice? 
Flame after adding the tequila?
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy, once the sauce base is made.
.I Time:
15 minutes.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
