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Pati's Mexican Table : TV Recipes

Pati Jinich

TEQUILA, MEXICAN CREAM AND CHIPOTLE SHRIMP
Camarones al tequila
Serves 3 to 4

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

Pati, I had to comment on this! I made this last night and my husband and I both agreed it is the best dish I have ever made- possibly eaten! I combined it with the lime rice and margarita’s. Super delicious- more so than words can describe! I have decided to make your poblano soup for Saturday and the meatballs for Sunday dinner. I cannot wait. Your recipes have made my husband very happy- Thank you!

Krissy thank you for taking the time to write: made me so happy! Hope you like the other recipes you try just as much as this feisty shrimp recipe.



Pati, now that we are on Lent, this a “must cook” dish. Very tasteful. My husband and I devour it. Thank you again.

Laura

Thank you, Laura!!



I made this last night and used my habanero
infused tequila and garnished with lots of fresh
cilantro. Husband loved it and my boys enjoyed
the flame portion :)
Thanks very much!

Thank you so much for trying the recipe, Anne! I’m very intrigued by your habanero infused tequila. :)



i loved this recipe!!! what would you suggest as a side dish?

I like it with rice, can be white rice or white rice, and you can add some toasted almonds, pine nuts or peanuts as a garnish for some nice crunch.



Hello, Pati. I’m watching the episode right now! I’m not a tequila snob and the high priced ones are wasted on me. Can I make this dish with Cuervo Gold (my favorite!)? Do you have another recommendation? Can’t wait to try your recipe!

Hola Alan, Thank you for watching!! You many use any tequila you like.



Hola Pati, I finally made the shrimp last night. It was wonderful, but the best part it was quick and easy! My guests loved it. Just wanted to know if I could decrease the amount of tequila, for me the flavor came through a little too much, if so do I need to replace the liquid with something else? Gracias.

Hola Rosa, Of course, you can decrease the amount of tequila, or use none at all!! You don’t need to replace it with another liquid because you want to make sure the tequila cooks until it evaporates completely. Thank you for making this dish for your dinner guests!



I am so excited to have found this cooking show. I just ordered the cookbook from amazon. I worked in authentic Mexican and Spanish Basque restaurant for many years. My son in law is Puerto Rican, so we love Latin food and now I can add your recipes to my collection. I can’t wait to make the cammarones in chipotle cream and the tres leche cake! Thank you so much.

Deborah, Thank you for taking a moment to write – and thank you SO MUCH for ordering my cookbook!! I really hope you enjoy the recipes, and please don’t hesitate to write if you ever have questions or requests. All the best to you…



My wife made this for me last night after watching the episode on television FANTASTIC!!

Thank you!!



oh pati, this beautiful creamy seafood sauce makes me think PASTA!! – do you think this recipe is enuf for a 1 lb box of spaghetti? .. if necessary i could thin the sauce with a little pasta water?

since i’m usually tequila-less, i’ll sub dry vermouth or dry sherry or white wine.

thank you again!

Sounds like a fabulous idea! And yes, 1 pound of pasta should be good.

oh good .. thx for your vote of confidence, pati!





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