Drunken Shrimp w/ Tequila

Name: Drunken Shrimp w/ Tequila
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American, Mexican, Latin American
Ingredients: 2 POUNDS EXTRA-LARGE (21/25 PER POUND) SHRIMP, PEELED AND DEVEINED (IF DESIRED; SEE HEADNOTE); 2 TEASPOONS LIME JUICE, PLUS LIME WEDGES TO SERVE; KOSHER SALT AND GROUND BLACK PEPPER; ½ CUP TEQUILA (SEE HEADNOTE); 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL; 3 TABLESPOONS SALTED BUTTER, CUT INTO 3 PIECES; 6 MEDIUM GARLIC CLOVES, MINCED; 2-3 TEASPOONS RED PEPPER FLAKES; ¼ CUP LIGHTLY PACKED FRESH CILANTRO, ROUGHLY CHOPPED; ½ CUCUMBER, PEELED AND THINLY SLICED; ½ SMALL RED ONION, THINLY SLICED; 1 Avocado

6 steps

Prep:10minCook:15min

Peñuelas uses head-on shelled shrimp, which are amazingly flavorful but difficult to source. For this recipe, you can peel and devein the shrimp so they’re easy to eat or you can leave the shells on, as they contain loads of shrimp flavor and do an excellent job of trapping the garlicky, spicy sauce. Use a tequila that’s labeled as “blanco,” “plata,” “white” or “silver”—it should be clear and lack color—rather than a variety that’s rested (reposado) or aged (añejo).

Updated at: Thu, 17 Aug 2023 11:30:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories236.8 kcal (12%)

Total Fat18.8 g (27%)

Carbs4.4 g (2%)

Sugars0.7 g (1%)

Protein1 g (2%)

Sodium213.4 mg (11%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

2 POUNDSSHRIMP

EXTRA-LARGE, 21/25 PER POUND, PEELED AND DEVEINED, IF DESIRED, SEE HEADNOTE

2 TEASPOONSLIME JUICE

PLUS LIME WEDGES TO SERVE

kosher salt

ground black pepper

0.5 CUPTEQUILA

SEE HEADNOTE

3 tablespoonsextra-virgin olive oil

3 TABLESPOONSSALTED BUTTER

CUT INTO 3 PIECES

6garlic cloves

medium, minced

2 TEASPOONSRED PEPPER FLAKES

0.25 CUPFRESH CILANTRO

LIGHTLY PACKED, ROUGHLY CHOPPED

0.5cucumber

peeled and thinly sliced

0.5red onion

small, thinly sliced

1avocado

Instructions

Step 1

In a large bowl, stir together the shrimp, lime juice and ½ teaspoon salt; set aside. In a liquid measuring cup or small bowl, combine the tequila and 1 cup water.

Step 2

In a 12-inch skillet over medium, heat the oil and butter until the butter foams. Add the garlic and cook, stirring often, until fragrant but not browned, 1 to 2 minutes. Add the tequila-water mixture, red pepper flakes, 1 teaspoon salt and ¼ teaspoon black pepper. Bring to a simmer over medium-high and simmer, stirring occasionally, until the mixture is reduced to about ⅔ cup and turns red, 6 to 9 minutes.

Step 3

Reduce to medium, add the shrimp and cook, stirring and turning occasionally, until pink and opaque throughout, about 3 minutes for shelled shrimp or about 5 minutes for shell-on shrimp.

Step 4

Off heat, stir in the cilantro, then taste and season with salt and black pepper. Transfer to a shallow serving bowl and garnish with the cucumber, onion, and avocado. Serve with lime wedges.

Step 5

Don’t forget to reduce the heat to medium before adding the shrimp to the skillet. Gentle cooking helps ensure that the shrimp cook up plump and tender.

Step 6

serve with corn on the cob, garlic bread, & margaritas