Monday, March 10, 2008

Tequila Shrimp

This is an easy and impressive looking recipe while preparing which takes 15 minutes or so. I have copied the recipe from Gourmet.

When the flames consume the alcohol from the tequila you end up with a pleasant bite. But be careful with the flame, it will shoot up high and will go on a little while.

Scallions work better but you can also try using garlic and use "Raki" which is the Turkish national drink strong on the anisette taste, and the dish changes dramatically, but it is equally good. You can find "Raki" on-line or at some Middle Eastern markets.

Adding some red pepper flakes also heats the dish up a bit.

Crema comes out better than sour cream, so if you can use crema. The difference is in the thickness. And you can usually find next to the Mexican cheeses.

And be careful of the amount of salt you are using, 1 teaspoon was too much. You can always add more later. Enjoy:)



1 1/2 pounds large shrimp in shell (21 to 25 per pound), peeled and deveined
1 teaspoon kosher salt
2 tablespoons unsalted butter
1/2 cup white or reposado tequila
3/4 cup crema or sour cream
1 scallion, thinly sliced

Toss shrimp with kosher salt and 3/4 teaspoon coarsely ground pepper.

Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes.

Reduce heat and add tequila, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high).

Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in crema. Serve sprinkled with scallion.

Makes 4 servings

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