I like these shrimp with a simple rice pilaf and maybe a steamed vegetable. Garlic grilled corn on the cob is also a good side. You can also use a fine white wine instead of the tequila if you prefer. Enjoy!
Sautéed Shrimp with Green Chile Tequila Sauce
about 4 servings
3 or 4 New Mexico chiles
1 pound (about 33) large shrimp, peeled & deveined
1/2 teaspoon sea salt
Freshly ground black peppercorns
2 tablespoons unsalted butter
2 tablespoons Tequila
Juice of 3 Key limes (or native Mexican)
1/2 cup whipping cream
1 tablespoon lime zest
Roast the chiles in the oven until blistered. Remove and discard skin, seeds and stems. Cut into half-inch sections.
Butterfly the shrimp and rinse under cold water, drain completely and pat dry. Toss with the sea salt and black pepper to taste.
Heat the butter in a large skillet over medium heat. Add the chiles and shrimp cooking until they just turn pink and lose translucency. Remove shrimp and keep warm.
Remove skillet from the heat source. Add tequila and lime juice and return to heat. Bring to a simmer and while stirring, add the cream and lime zest.
Continue to stir until the sauce thickens. Return shrimp to the pan and heat for a minute or two and shrimp are nice and done. Serve hot.
Note: This make a great appetizer too.