Tequila Shrimp
Submitted by Bobbi Hill on Apr 24, 2009

Flameado! Igniting the tequila in the skillet not only impresses onlookers – it also burns off the alcohol, leaving behind nothing but the spirit's famous bite. On fire (literally), the tequila is tempered by a cool, soothing swirl of crema.

Servings:
4

Complexity:   
Medium

Total Time:
20 minutes

Ingredients:
1 1/2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1 tsp. kosher salt
3/4 tsp. freshly ground pepper
2 Tbsp. unsalted butter
1/2 cup white or reposado tequila
3/4 cup crema or sour cream
1 scallion, thinly sliced

Directions:
Toss shrimp with kosher salt and coarsely ground pepper.
Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add tequila, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in crema. Serve sprinkled with scallion accompanied by rice.