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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
1 1/2 pounds large shrimp in shell (21 to 25 per pound), peeled and deveined |
1 teaspoon kosher salt |
2 tablespoons unsalted butter |
1/2 cup white or reposado tequila |
3/4 cup crema or sour cream |
1 scallion, thinly sliced |
accompaniment: rice |
Directions:
1. Toss shrimp with kosher salt and 3/4 teaspoon coarsely ground pepper.
2. 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.
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