Tequila, Mexican Cream and Chipotle Shrimp
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- 1 pound large shrimp peeled and deveined
- 1/2 teaspoon kosher or sea salt or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 clove garlic finely minced
- 1/4 cup Tequila Reposado
- 1/4 cup Mexican cream Latin style cream, crème fraiche or heavy cream
- 1 tablespoon chipotle chiles in adobo sauce or to taste
- 1 chipotle chile in adobo sauce optional, seeded and minced
- 10 chives sliced
- Peel and devein the shrimp. Place in a bowl and sprinkle with salt and pepper.
- In a large and heavy sauté pan set over medium-high heat, let the butter melt. Once it starts to sizzle, add the garlic; stir and cook for 10 to 15 seconds, until it becomes fragrant.
- Incorporate the shrimp, making sure that the pan is not overcrowded, and let them brown on one side and then the other, for about 1 to 2 minutes per side. Don’t let them overcook; they should be browned on the outside but barely cooked through.
- Add the tequila, and slightly tilt the pan over the flame to ignite it. Let it cook until the flames disappear. Stir in the cream and the chipotle sauce (and the seeded minced chile if using).
- Serve immediately, with the chives sprinkled on top.
28comments inTequila, Mexican Cream and Chipotle Shrimp
Looking forward to making these for my wife. She doesn’t like shrimp, but she is willing to try it if I follow your recipe. We love your recipes. You never disappoint!
Yay! Let me know her thoughts… 🙂
Hola, Pati! We live near the Gulf of Mexico and love the traditional Southern dish of shrimp and grits. I made this recipe last night and served it on top of stoneground yellow corn grits and it was delicious! The yellow grits taste like creamy corn tortillas. Coronavirus quarantine has led me to cook some unusual things, often with help from your recipes! Thank you!
Wow, that sounds like a great dish Meg, thank you for sharing!
I know Cinco de Mayo is not a big deal in Mexico, but it is in the US. I made this along with Mexican rice and Midori margaritas for dinner. Very quick, very delicious, just spicy enough. The only change I made was garnishing with scallions instead of chives because that’s all I had. I used heavy cream–probably the tang of crema would be an improvement, but again didn’t have or have the 24 hours to make my own. Will definitely make again and highly recommend to anyone.
Thanks so much Jeff for the feedback, in these difficult times particularly we have to be creative and make do with what we have on hand, great job!
Can I use a different alcohol like rum?
Give it a try, Molly!
I’m thinking of using mezcal. I don’t have tequila and too lazy to run to the liquor store!
Completely different flavors Joanna, but go for it, why not? Let me know how you like the results 😉
Pati, I think this is my favorite of your recipes. I have a tip…this is AMAZING made with Argentine red shrimp. Have to cut back a bit on cooking time, but the sweeter flavor of the shrimp takes this dish to a level I didn’t think was possible. Very good with homemade corn tortillas.
Oh thank you for the suggestion, Jamie!
I thought it was fantastic. I will make it again.
I lost this episode that I recorded.
Where is the tequila drink recipe the bartender made with the Velvet Filarmo?
Oh I’m so sorry about that RC. Here’s the recipe: https://patijinich.com/pati_2020/recipe/derek-browns-satin-sheets-cocktail/
Hi Pati. Looking forward to making several of your very interesting recipes from your TV series. Specifically I will try the avocado cream first. When I shopped for the Mexican crema I found both sour cream and table cream as Mexican crema. I think I know the difference each will make but would you tell me which one you use when you say Mexican crema? There are more recipes that use Mexican crema and I think knowing which one you use could be important to know.
Oh I hope you enjoy the recipes, Ruth! The bottle should say Mexican crema on it…but if you can’t find it, you can substitute creme fraiche or heavy cream. Here’s some more info: https://patijinich.com/pati_2020/mexican_style_cream/
This recipe was a smashing success!! In my house, we usually love a cilantro lime shrimp I make but this blew everyone away…I even made them camping in Canada this summer and all of my relatives were incredibly impressed. Would go great with a poblano potato salad, rice, ANYTHING! I’d eat these for breakfast!
You made them while camping…awesome! So glad your family loves them.
Can I serve this over Linguini or Angel Hair pasta?
It’s wonderful over any pasta!
Can I skip the tequila?
This sounds absolutely amazing! I’m so glad I stumbled upon this recipe. So simple also. Thanks for the great recipe.
Yay! Hope you enjoy it Danielle.
What do you eat them with rice? Pasta? I would love to hear your suggestions. I can’t wait to try it.
Simone you can try rice or warm corn tortillas.