Happy Cinco de Mayo! Today is one of my favorite holidays! Why? Because it's one more reason to try something new, something delicious, something spicy, something Mexican! Here's my ode to camarones borrachos - I've had some delicious shrimp at several Mexican restaurants throughout the Southwest. I like my drunken shrimp with either rice or in a taco. However, one thing is always present with this dish. I enjoy this shrimp dish with a margarita!
Ingredients:
1 pound shrimp
1/2 tsp paprika
1/4 tsp chili powder
1/2 tsp salt
1 lime, zested and juiced
1 Tbs olive oil
1 Tbs butter
1 shallot, finely chopped
1 clove garlic, minced
1/2 cup water
1/4 cup tequila
1-2 tsp chipotle chili in adobo sauce
1/4 cup cilantro
1 jalapeno, diced
1 avocado, diced
1 tomato, diced
Directions: Season the shrimp with the paprika, chili powder, salt, and lime juice. Save the lime zest as a finish for the shrimp. Heat the olive oil and butter in a nonstick skillet. Add the shallot and garlic and cook over medium heat until the shallot begins to color, just a minute or two. Add the water, tequila and chili and simmer for just one minute. Lower the heat so that the liquid is a low simmer and add the shrimp. Cook about just 2-3 minutes per side, until the shrimp are opaque. Add the lime zest and cilantro. Serve with the jalapeno, avocado, and tomato on the side. This can be served as tacos in tortillas or can be eaten with rice.
Serves 4
Stealthy Cooking Tip: You'll notice there just a small amount of salt in this recipe. Shrimp is usually briny, or salty, so requires only a little extra salt. Also, both chili powder and chiles in adobo sauce usually have salt added to the powders and sauce. Try one shrimp before serving - if you think it needs a bit more salt, add just 1/4 teaspoon, then taste again.
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