Tequila, Mexican Cream and Chipotle Shrimp

Ingredients

• 454 g (1 lb)large shrimp in shell, thawed, peeled and deveined (about 25 shrimp)
• 2.5 ml (½ teaspoon), or more to tastekosher or sea salt
• 1.25 ml (¼ teaspoon)freshly ground black pepper
• 30 g (2 tablespoons)unsalted butter
• 1 clove, finely mincedgarlic
• 60 ml (¼ cup)tequila reposado
• 60 ml (¼ cup)Mexican-style cream, such as Rio Grande
• 5 ml (1 teaspoon), or more to tastechipotles in adobo sauce
• 1 bunch, choppedchives

Instructions

1. 1

   Season the shrimp

   Put the peeled and deveined shrimp in a bowl and season with the salt and pepper. Melt the butter in a large, heavy sauté pan over medium-high heat. When it begins to sizzle, add the garlic and stir for 10 to 15 seconds, until fragrant. Add the shrimp without crowding the pan and brown them on both sides, about 1 to 2 minutes per side. They should be browned outside but only just cooked through.

2. 2

   Flambé and finish

   Add the tequila and carefully tilt the pan slightly towards the flame to ignite it. Cook until the flames go out. Stir in the cream and chipotle sauce, then turn off the heat. Serve at once, sprinkled with the chopped chives.

What is tequila, Mexican cream and chipotle shrimp?

This is a Mexican-inspired shrimp dish built around tequila reposado, Mexican-style cream and chipotles in adobo. The recipe description says it was developed for a Mexican menu at the 2010 RAMMYS Awards, where it was served to attendees.

The combination works through contrast: the shrimp cook quickly, the cream softens the chipotle's smoky heat, and tequila brings a distinct agave note. Chives add a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 78 calories, 8g protein, 1g carbs, 4g fat.

Shrimp provide most of the protein, while butter and cream contribute much of the fat; the tequila and small amount of chipotle add some energy and flavour. Serve with vegetables and a modest portion of rice or tortillas to make the plate more substantial and balanced.

Choosing the shrimp

Shrimp: the recipe calls for large shrimp, about 25 in total. Thaw them fully, then peel and devein before seasoning so they cook evenly and are ready to eat.

Size matters: if your shrimp are noticeably smaller or larger, watch the pan closely rather than relying only on the stated time.

Brown without overcooking

Pan space: cook the shrimp in a single layer with room between them. If the pan is crowded, they are more likely to steam than brown.

Doneness: turn them after 1 to 2 minutes and look for a browned exterior and flesh that is only just cooked through. They will turn opaque as they cook.

Handle the tequila carefully

Flambé: adding tequila and tilting the pan towards a flame is the method given here. Keep the pan away from anything overhead or flammable, and have a lid nearby in case you need to smother the flame.

Finish: wait until the flames disappear before stirring in the cream and chipotle. Turn off the heat after combining them, as directed.

Balance the creamy, smoky sauce

Cream: Mexican-style cream gives the sauce its tangy, rich character. Stir it in off the flame once the tequila has finished burning.

Chipotle: the stated teaspoon adds smoky heat without making it the only flavour. Taste the finished sauce and add more chipotle only if you want a hotter result.

Serve straight away

Timing: the shrimp take only a few minutes in the pan, so have the cream, chipotle and chopped chives ready before cooking. The recipe gives a total time of 11 minutes.

Pairing: serve the shrimp with rice, tortillas or crusty bread to catch the sauce, and add a crisp salad or vegetables for a more rounded plate.

Recipe notes & tips

• Pat the shrimp dry after thawing so they brown more readily.
• Prepare the chives and measure out the sauce ingredients before heating the pan.
• Keep the shrimp in one layer and cook in batches if your pan is not large enough.
• Add the garlic only once the butter is sizzling, and stir it briefly so it does not burn.
• Use a lid to smother the flambé if the flames do not go out as expected.

Variations

• More chipotle: Stir in a little extra adobo sauce for a hotter, smokier finish.
• Citrus lift: Add a squeeze of lime at the table for a brighter contrast to the cream.
• Herb swap: Use chopped coriander instead of chives for a different fresh finish.
• Tortilla supper: Spoon the shrimp and sauce into warm tortillas for an easy meal.
• Rice pairing: Serve over rice to soak up the tequila-cream sauce.

Common mistakes to avoid

• Crowded pan: the shrimp steam instead of browning; cook them in batches if needed.
• Overcooking: shrimp become firm and tough; take them off the heat as soon as they are just cooked through.
• Burnt garlic: it can turn bitter; cook it for only 10 to 15 seconds before adding the shrimp.
• Uncontrolled flambé: flames can catch nearby items; clear the area and keep a lid close before igniting the tequila.
• Too much chipotle: it can overpower the other flavours; start with the stated teaspoon and adjust after tasting.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1 to 2 days. Reheat gently in a pan until hot throughout; avoid prolonged heating, which can toughen the shrimp.

Frequently asked questions