Tequila, Mexican Cream and Chipotle Shrimp

Name: Tequila, Mexican Cream and Chipotle Shrimp
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Ingredients: 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)

Camarones al Tequila

Recipe Yield

3 to 4 servings

Cooking time

11 minutes

Rate this recipe

5 from 6 votes

Ingredients

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

To Prepare

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.

Comments

38comments inTequila, Mexican Cream and Chipotle Shrimp

Tiffany, Oceanside CA

Jul 10

Served this over angel hair pasta. Muy bueno!

1. Pati Jinich
  
  Jul 14
  
  Yummy, great idea!
  
Susan

Sep 01

I made tonight (1 Sep 2023) for my husband and myself. I have tried making this dish with a different recipe and it was not good. We both agreed this was tasty!! I didn’t even use the full tbsp of chipotle and it had some heat. Thank you so much for this recipe as I will be making it again!! 😊👍😋🌻

1. Pati Jinich
  
  Sep 04
  
  So glad you guys enjoyed this recipe Susan, yay!
  
Dee Savwoir

Aug 09

I watch you all the time on PBS in New Orleans!!! I just love you and your family!!! I have 3 Grown sons as well!!!

I wish, I could come to your home for a week and just eat EVERYTHING you cook!!! 🤣🤣🤣🤣💖💖💖💖

I will continue watching and hoping!!!

1. Pati Jinich
  
  Sep 04
  
  This is very sweet of you, thanks so much Dee 🙂
  
Frances Trevino

Jul 24

Can’t wait to try this. If I put it over grits, it could be a version of Mexican Shrimp and Grits. Might need to try that.

1. Pati Jinich
  
  Oct 05
  
  Such a great idea Frances, thanks for sharing!
  
Joanna

Jan 25

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!

1. Pati Jinich
  
  Jan 31
  
  Yay! Let me know her thoughts… 🙂
  
Meg McAlister

Jul 30

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!

1. Pati Jinich
  
  Jul 31
  
  Wow, that sounds like a great dish Meg, thank you for sharing!
  
Jeff B

May 05

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.

1. Pati Jinich
  
  May 11
  
  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!
  
2. Anonymous
  
  Jul 24
  
  Next time add a little yogurt if you have it. Will give you that tang you were missing.
  
Molly

Jan 18

Can I use a different alcohol like rum?

1. Pati Jinich
  
  Jan 19
  
  Give it a try, Molly!
  
  1. Joanna
    
    Jan 25
    
    I’m thinking of using mezcal. I don’t have tequila and too lazy to run to the liquor store!
    
    1. Pati Jinich
      
      Jan 31
      
      Completely different flavors Joanna, but go for it, why not? Let me know how you like the results 😉
      
      1. Toni McCormick
        
        Jul 24
        
        I bet the smokey Mezcal flavor will compliment the chipotle just fine! Plan on making this dish for Friday night seafood–shrimp are particularly huge now in New Orleans from the gulf. My fishmonger lets me pick them out individually from the big tub they’re in.
JamieO

Apr 11

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.

1. Pati Jinich
  
  Apr 13
  
  Oh thank you for the suggestion, Jamie!
  
Kim

Feb 02

I thought it was fantastic. I will make it again.

1. Pati
  
  Feb 03
  
  Super!
  
RC Walker

Aug 05

I lost this episode that I recorded.
Where is the tequila drink recipe the bartender made with the Velvet Filarmo?
Thanks
Clay

1. Pati
  
  Aug 06
  
  Oh I’m so sorry about that RC. Here’s the recipe: http://patijinich.com/pati_2020/recipe/derek-browns-satin-sheets-cocktail/
  
Ruth

Feb 25

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.

Thanks Pati

1. Pati
  
  Feb 26
  
  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: http://patijinich.com/pati_2020/mexican_style_cream/
  
Sophie

Aug 03

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!

1. Pati
  
  Aug 04
  
  You made them while camping…awesome! So glad your family loves them.
  
Be Ornelas

Jul 19

Can I serve this over Linguini or Angel Hair pasta?

1. Pati
  
  Jul 20
  
  It’s wonderful over any pasta!
  
Adriana Ramos

May 02

Can I skip the tequila?

1. Pati
  
  May 05
  
  Of course!
  
Danielle@wenthere8this.com

Mar 13

This sounds absolutely amazing! I’m so glad I stumbled upon this recipe. So simple also. Thanks for the great recipe.

1. Pati
  
  Mar 13
  
  Yay! Hope you enjoy it Danielle.
  
Simone

Mar 06

What do you eat them with rice? Pasta? I would love to hear your suggestions. I can’t wait to try it.

1. Pati
  
  Mar 09
  
  Simone you can try rice or warm corn tortillas.

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