This is a great southwestern seafood recipe that can be used for multiple purposes, especially as a topping for pasta, rice, fish potatoes. 

Ingredients

1 lb jumbo shrimp

1 large white onion

1 bunch green onion

4 cloves garlic

1 stick unsalted butter

1 pint of heavy whipping cream

Tequila

1 Poblano pepper

1 Red bell pepper

1 Orange bell pepper

Garlic powder

Coarse Kosher Salt

Black Pepper

Cayenne pepper

Prep (15 minutes)

Shrimp – Peel shrimp, and in a large bowl, season with salt, pepper, cumin, allspice and tequila.  Refrigerate the bowl and let the shrimp marinate for about 20 minutes.

Peppers – Roast peppers over an open flame until they look charred.  Place the peppers in a paper bag for a few minutes to let the skin soften.  Remove the peppers from the bag and peel the charred skin from the peppers.  Cut off the top of each pepper and remove the seeds.  Slice each pepper into thin strips.

Dice Onion

Chop green onion

Smash and mince garlic

Cook (30 minutes)

1. Grill the shrimp on an open flame or a grill pan on the stovetop.
2. While shrimp are grilling, heat olive oil in a large sauté pan.  When heated, toss in the chopped roasted peppers and white onion.  Keep the heat low and let the peppers sweat.  After a few minutes, add the heavy cream, garlic and chopped jalapeno pepper.
3. When the shrimp are almost finished cooking, add them to the cream sauce in the sauté pan.
4. Let the shrimp finish cooking until done so the flavors can blend.