Prep 15 mins
Cook 5 mins
This version is from Casa Cocina, Las Vegas, Nevada.
- 15 jumbo shrimp
- 1 1⁄2 ounces butter
- 1 tablespoon. onion, finely chopped
- 2 teaspoons fresh cilantro, washed, dried, finely chopped
- 1⁄2 teaspoon chipotle chile in adobo
- 2 ounces anejo tequila
- salt and pepper
- Peel and devein the shrimp.
- Chop onion finely.
- Wash the cilantro in several changes of water, dry it by squeezing it in a towel, and then chop in finely.
- Mash the chiptole chile.
- Heat a saute pan or frying pan over a high flame. Add butter, onions and chipotle chile.
- Season shrimp with salt and pepper.
- When pan begins to sizzle, add the shrimp. Stir fry until shrimp are almost cooked, approximately 3 minutes.
- Remove the pan from the heat, add the tequila and return it to the flame. Be careful when adding the tequila because it may flame up.
- Cook the shrimp for another 2 minutes, add the cilantro, and remove the pan from the fire.
- Taste the juice in the pan and season it with a salt and pepper.
We loved this way of cooking shrimp. I used a pound of medium shrimp (about 25). The tequila was a nice touch. Thanks for sharing. Made for ZWT 8.
This a great shrimp recipe, having lots of flavor even with a short cook time. I cut the recipe in half and used about 10-12 large shrimp. After the shrimp cooked I took them out of the pan and reduced the sauce a little which made it rich and creamy. The chipolte is very subtle and goes well with the tequila I'll probable add a little more next time. I had this with a nice cold beer - a perfect combination! Thanks for sharing, made for ZWT 8 by one of The Wild Bunch.