Photo by Romulo Yanes
Flameado! Igniting the tequila in the skillet not only impresses onlookers—it also burns off the alcohol, leaving behind nothing but the spirit's famous bite.
Recipe information
Total Time
20 min
Yield
Makes 4 servings
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
Preparation
Step 1
Toss shrimp with kosher salt and 3/4 teaspoon coarsely ground pepper.
Step 2
Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté 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.
Recipe notes
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