I don't remember where I found this recipe, but it's crazy delicious. Tequila, lime, and salty, buttery shrimp combine together so well. This stuff is great with rice or on a tortilla with cheese and sour cream.
There is a lot of butter here, but don't shrimp out on it. It all condenses down into a tasty sauce for the shrimp.
And remember to keep frozen shrimp frozen until you're about to use them. Then, thaw them under warm, running water.
- 1/4 cup butter
- 3 cloves garlic, chopped (or some garlic powder)
- 1 1/2 pounds medium shrimp - peeled and deveined
- 4 tablespoons tequila
- 3 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- Cilantro to taste
Melt the butter in a large skillet over medium heat. Add the garlic; cook and stir for about 30 seconds. Add shrimp; cook until they start to turn pink, about 3 minutes. Pour in the tequila and lime juice and season with salt and chili powder. Simmer until the liquid has evaporated, about 3 more minutes. Pour shrimps on a plate and garnish with cilantro.
Thawing the shrimp is the longest, hardest part of this recipe. Keep the water running until they're completely thawed.
Once they're thawed, you can remove the shell by pinching hard here, right at the joint, and pulling. It should get all the meat from inside the shell, but if you don't, don't worry too much about it.
Get the rest of the ingredients measured and ready to add.
Start by melting the butter and garlic together.
When melted, add the shrimp.
The shrimp is done when they turn opaque and slightly smaller. Don't worry about undercooking here, because they're going to be in a lot longer. In fact, undercooking at this stage is a good idea.
Add the tequila, lime juice, and seasonings.
Simmer until it's a sauce, not a liquid.
Then add the cilatro.
Usually, I just eat this with some rice. But, this time I decided to try making a burrito. It was amazing.
Cheese and sour cream added some creaminess without masking the flavor of the shrimp. I'd avoid salsa.