Shrimp Borrachos
Posted On 26 December 2022
Had this years ago at a place, now gone, called Little City in San Francisco. They had postcards on the table with the recipe. Have since lost that, found another, made my own, and now this.
Shrimp Borrachos
Ingredients
- 1 pound #24-30 shrimp, peeled and deveined, tail on
- Lime juice
- 2 ounces tequila (¼ cup)
- ½ cup water
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 tablespoons minced red onion
- 2 tablespoons minced garlic
- 2 tablespoons minced shallot
- 2 tablespoons minced chipotle pepper in adobo
- 2 tablespoons minced fresh cilantro leaves
Instructions
- Add some lime juice to the shrimp, toss to coat, and set aside
- Mix the water and tequila and set aside
- In a large saucepan, melt the butter with the oil and, when foamy, add the onion, shallot, garlic, and chipotle pepper and sauté until soft, 2-4 minutes.
- Add the tequila/water and cook for 5-10 minutes until reduced.
- Add the shrimp and cook for 3-5 minutes until opaque and cooked through.
- Remove from heat. Drain if still too soupy. Toss with the cilantro. Season with salt and pepper to taste.
- Serve as an appetizer or over rice.
Notes
- Instead of chipotle you can add 1-2 teaspoons of red pepper flakes when adding the tequila.