When in Cancun, we had a number of lovely meals. And while I am sure that a beautiful view of the sunset across the bay or the sound of the waves crashing against the beach makes any dish taste even better, I still thought I would try to recreate at least one, Tequila Shrimp.
Problem was, I was not really paying that much attention as they cooked it table side.
In fact, I had not ordered it and have no idea what it tasted like.
It just sounds good, looked good.
I love shrimp.
I remember a lot sauteing, a lot of flame, a lot of "oohhhh" and "awwww"s, but beyond that...no real idea.
So I took to the internet!
I bit from here, a bit from there..
And came up with this!
1 1/2 pounds peeled and deveined large shrimp
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
2 tablespoons vegetable oil
4-5 cloves minced garlic
1 tablespoon chipotle chiles in adobo sauce OR 1 tsp. finely minced jalapeno pepper
2 cups diced tomato
1/4 cup tequila
2-3 tablespoons minced fresh cilantro
2 tablespoon fresh lime juice
1/4 cup pineapple juice (or 1/2 teaspoon sugar)
1/4 cup heavy cream, crème fraiche or Mexican crema
Combine salt and next 4 ingredients (through black pepper) in a large zip-top plastic bag; add shrimp, seal and shake to coat, and let sit as you prepare other ingredients..
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp; cook 3-4 minutes, turning once. Remove shrimp to bowl and continue to make sauce in the same pan.
Add additional tablespoon of oil, garlic and minced jalapeno or chipotle and sauté 1 minute. Add diced tomato, saute one more minute. Add tequila and lime juice, tilt pan and use a match to flambé the tequila, cooking until flames burn off.
Add shrimp back into pan, then add 2 tablespoons cilantro, toss. Add juice and cream and cook, stirring, until thickened and well combined.
Serve over rice.
I wanted a sauce, not just some flavored shrimp as many recipes would result in. Flavored shrimp with just garlic and lime and tequila would be very nice, no doubt, but I wanted something to put on that rice.
I love rice.
So I saw some recipes with tomato and finished with some cream. Some used sour cream, and you could, but I went with a touch of plain heavy cream.
And then I saw another recipe that marinated the shrimp in some spices..yes, that sounds good..add that in. Garlic, of course, a touch of heat, and a touch of sweet to balance it out.
|Served with a little sliced avocado and mango salsa, over hot rice.|
I must say, it was excellent.
Very quick, once you have the ingredients prepped, and quite easy.
And it smells so, so good.
I love lime.
This is my contribution this to this week's Weekend Cooking.
"Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend."
Be sure to check out the other entries this week. As always, hosted by Beth Fish Reads.