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Shrimp Borrachos

Prep Time20 minutes
Cook Time15 minutes

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.