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Tequila, Mexican Cream and Chipotle Shrimp

12 appetizer portions
Camarones al Tequila


  • 1 pound large shrimp in shell, thawed, peeled and deveined (about 25 shrimp)
  • 1/2 teaspoon kosher or sea salt, or more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 garlic clove, finely minced
  • 1/4 cup Tequila Reposado
  • 1/4 cup Mexican style cream, such as Rio Grande
  • 1 teaspoon Chipotles in adobo sauce, or add more to taste
  • 1 bunch chives, chopped

To Prepare

  • Peel and devein the shrimp. Place in a bowl and sprinkle with salt and pepper. In a large and heavy saute 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 the garlic becomes fragrant. Incorporate the shrimp, making sure that the pan is not over crowded, and let them brown on one side and then the other, just for about 1 to 2 minutes per side. Don't let them over cook, they should brown on the outside, but barely cooked through.
  • Add the tequila, and slightly tilt the pan over the flame to ignite the tequila. Let it cook until the flames disappear. Stir in the cream and the chipotle sauce and turn off the heat. Serve immediately sprinkled with the chives on top.