Shrimp often holds a special place in our culinary perceptions, frequently seen as a luxurious treat gracing restaurant menus and buffet spreads. Think about a Sunday brunch buffet – the shrimp station is invariably a bustling hub. Even if shrimp wasn’t initially on your mind, the allure of a shrimp display can be irresistible. And there’s always that gentle encouragement from family or friends, nudging a few succulent shrimp onto your plate if it seems bare.
Growing up in the vibrant heart of Mexico City, Sunday family lunches were legendary. Gatherings of our extended family, numbering in the dozens, always featured magnificent shrimp sourced directly from the Mercado de la Viga. The anticipation for their grand entrance, carried on an enormous platter by my grandmother, was palpable. Before the platter even reached the table, nimble fingers would sneak away with a few prized shrimp. To maintain harmony and avoid any “you always get the extra shrimp!” squabbles, my grandmother wisely instituted a pre-lunch shrimp allocation, a testament to the coveted nature of these crustaceans.
Years later, when tasked with curating a Mexican menu for the prestigious 2010 RAMMYS Awards, shrimp was an absolute must-have. To elevate this dish and infuse it with authentic Mexican flair, I paired the shrimp with quintessential Mexican ingredients: the smoky depth of Chipotle Chiles in Adobo, the tangy richness of Mexican Crema, and the iconic kick of Tequila Reposado – a true embodiment of Mexican Tequila tradition.
And so, these Tequila Shrimp were presented to 1600 discerning attendees.
Tequila Shrimp Served at RAMMYS Awards
However, before the grand unveiling, the skilled culinary team at the Marriott Wardman Park Hotel, under the expert direction of Executive Chef Horst Lummert, meticulously tested and refined the recipe.
That day of experimentation and tasting was truly memorable. We watched in fascination as the tequila-infused shrimp were flambéed, a dramatic burst of flavor and spectacle.
And then, we witnessed the successful execution at the event itself, a bustling shrimp station serving hundreds of plates to eager guests.
Crowded Shrimp Station Serving Tequila Shrimp
Now, you too can recreate this delightful dish, brimming with authentic Mexican flavors and the exciting flair of tequila, right in your own kitchen. The flambe step is not only impressive but also integral to the unique taste profile of this recipe.
Let’s start with the star ingredient: shrimp. While fresh is always ideal, realistically, most shrimp has been frozen at some point during its journey. The good news is that shrimp, unlike some delicate fish, freezes remarkably well. It retains its texture and flavor through the thawing process, maintaining that desirable crispness.
Here’s a pro-tip for selecting shrimp: If you plan to cook them the same day, purchasing thawed shrimp is convenient, but inquire about their thawing date. They should ideally have been thawed within the last day or two. Avoid shrimp that appears limp or emits a strong, off-putting odor. Opt for shrimp with the shell and tail intact for best flavor and presentation.
For cooking on subsequent days, frozen shrimp is your best bet. This way, you control the thawing process. To thaw properly, transfer them to the refrigerator the day before cooking and rinse them under cold running water just before use.
Never thaw shrimp at room temperature or in the microwave, as this can compromise their texture and quality, leaving you with less-than-ideal results.
Raw Shrimp Prepared for Tequila Shrimp Recipe
Once thawed, peel and devein the shrimp. Season them generously with Kosher or sea salt and freshly ground black pepper. This simple seasoning enhances the natural sweetness of the shrimp and provides a flavorful base.
Seasoned Shrimp Ready to Cook
Heat a large skillet over medium-high heat. Once hot, add butter and let it melt and sizzle. Introduce fresh minced garlic and sauté until fragrant, about 10 seconds – be careful not to burn it. Then, add the seasoned shrimp to the pan.
Cook the shrimp for just 1 to 2 minutes per side. The key is to cook them quickly to achieve that perfect balance of tenderness and slight crispness. Overcooked shrimp becomes rubbery and loses its delightful texture.
Now for the magic ingredient: Tequila! For this recipe, I often use Tequila Reposado, like Gran Centenario, which I usually have at home. Reposado tequila, unlike Blanco or Silver tequila, boasts a richer, darker hue due to its aging in wooden barrels. This aging process imparts a bolder, more complex flavor profile that beautifully complements the shrimp and other Mexican ingredients. However, feel free to use whatever Tequila you have readily available. For an even smokier dimension, you could also experiment with Mezcal, Tequila’s smoky cousin. Both are fantastic expressions of mexican tequila heritage.
Bottles of Tequila Reposado for Cooking
Now, for the flambe! This step requires caution and attention. Once you pour in the Tequila, carefully tilt the pan slightly towards the burner flames, while taking a step back for safety. The Tequila will ignite rapidly and dramatically, but the flames will subside quickly, usually in under 30 seconds. Flaming the Tequila serves a crucial purpose: it burns off the raw alcohol, leaving behind the nuanced and intensified flavors of the mexican tequila, without the harshness of the alcohol.
Continue cooking the shrimp until the flames extinguish completely. Then, stir in the Mexican crema. This adds a luscious creaminess and a touch of tanginess that balances the smoky and spicy notes.
Mexican Crema Being Added to Tequila Shrimp
Next, incorporate the Chipotle Chiles in Adobo sauce. Add a whole chile as well if you desire an extra kick of heat. These chipotles contribute a smoky heat and depth of flavor that is quintessentially Mexican and perfectly complements the tequila and shrimp.
Chipotle Peppers in Adobo Sauce for Tequila Shrimp
Stir everything together to combine the sauce and shrimp evenly, and then turn off the heat. The residual heat will continue to meld the flavors.
Tequila Shrimp Simmering in Chipotle Cream Sauce
Plate the Tequila Shrimp immediately, generously coating them with the flavorful sauce. Serve them hot, hot, hot! Garnish with freshly chopped chives just before serving.
Plated Tequila Shrimp Garnished with Chives
The chives not only impart a fresh, herbaceous flavor and a pop of vibrant green color but also provide a beautiful visual contrast against the creamy, rich sauce.
Close Up of Tequila Shrimp with Chive Garnish
Here’s a closer look at these delectable Tequila Shrimp.
Final Presentation of Mexican Tequila Shrimp Dish
These Mexican Tequila Shrimp are a delightful symphony of textures and flavors: crispy and sweet shrimp, smoky and tangy sauce, all boldly enhanced by the presence of the Tequila. Plus, they are incredibly fun to prepare, especially the flambe step! Go ahead, impress your family and friends with this exciting and flavorful dish that celebrates the vibrant spirit of mexican tequila and cuisine.
