mains, seafood

tequila shrimp

I've had many requests lately for quick and easy with fewer ingredients.  If you have the shrimp cleaned by your fishmonger, this can be on the table in less time than your rice will take to cook.  I have used lime juice before, which is great, but I love the slightly sweet balance the meyer lemon brings to the dish.

tequila shrimp

serves 4

2 lbs white gulf shrimp, peeled and deveined, tails left on

olive oil

garlic, sliced

3 chili or jalepeno  peppers, seeds removed, finely chopped (I used 2 jalepenos and 1 red chili)

cilantro, finely chopped

2 tomatoes, diced

juice of one meyer (or regular) lemon

1/3 c tequila

2-3 T butter

salt and pepper to taste

In a very large sauté pan over medium-high heat, coat with olive oil  and add the garlic and peppers.  Cook for a few minutes until the peppers have some color, taking care not to burn the garlic.

Turn the heat up to high and add the shrimp.  Saute the shrimp, stirring frequently until they are just about done.   Add the tomatoes and lemon juice and cook for a minute or so more.

Carefully add the tequila, continue to stir and gently tip the pan towards the flame to ignite.

Shake the pan vigorously and let the flame burn down.  When all of the alcohol has burned off, turn down the heat and stir in the butter to thicken and finish the sauce.

Taste for salt and pepper, toss in the cilantro and serve immediately over rice.