Tequila Shrimp

7 ingredients
2 steps

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. 1
    Toss shrimp with kosher salt and 3/4 teaspoon coarsely ground pepper.
  2. 2
    Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then saute 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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