Tequila, Mexican Cream and Chipotle Shrimp
TEQUILA, MEXICAN CREAM AND CHIPOTLE SHRIMP
Camarones al tequila
Serves 3 to 4
large shrimp, peeled and deveined
kosher or sea salt, or to taste
freshly ground black pepper
garlic, finely minced
Mexican cream, Latin style cream, crème fraiche or heavy cream
chipotle chiles in adobo sauce, or to taste
chipotle chile in adobo sauce, optional, seeded and minced
Peel and devein the shrimp. Place in a bowl and sprinkle with salt and pepper.
In a large and heavy sauté pan set over medium-high heat, let the butter melt. Once it starts to sizzle, add the garlic; stir and cook for 10 to 15 seconds, until it becomes fragrant.
Incorporate the shrimp, making sure that the pan is not overcrowded, and let them brown on one side and then the other, for about 1 to 2 minutes per side. Don't let them overcook; they should be browned on the outside but barely cooked through.
Add the tequila, and slightly tilt the pan over the flame to ignite it. Let it cook until the flames disappear. Stir in the cream and the chipotle sauce (and the seeded minced chile if using).
Serve immediately, with the chives sprinkled on top.