Fish Recipe of the Week: Tequila and Wine Shrimp

Fish Recipe of the Week


I brought a boat down from La Paz to Cabo a week or so ago, just took an overnight trip and the owner said we were welcome to use whatever food was left on board. Looking through the galley I found about 2 pounds of frozen medium shell on (head off) shrimp and looked around to see what else was available. Rice, always a great accompaniment to shrimp was in the cupboard so I started with that as a side. Once the rice was done I worked on the shrimp and the following very simple recipe was out of this world! Now it’s one of my favorite ways to prepare shrimp.
Ingredients are simple:
2 pounds frozen shell on headless mediums (you can use any size, just adjust the time, but frozen!)
White wine (amount depends on shrimp and pan size)
Tequila (I used reposado, and the good stuff)
Red pepper flakes
Put the shrimp in a pan, frozen but broken apart, pour in wine to cover to half way and heat to medium. (Make sure you sample the wine to make sure it has not gone bad, sometimes it may take a glass or two to be sure)
After several minutes, and just before turning them (or stirring them) add a couple ounces of tequila. (Although tequila is not known for going bad, you really should have a sample to make sure it’s still good) Then take the red pepper flakes and sprinkle them among the shrimp, I used about a tablespoon and a half.
Stir or turn the shrimp and let simmer for about another 5 to 6 minutes and then remove from the heat.
Allow the shrimp to rest in the pan until they have cooled enough to handle.
Peel and serve them tail on, placed on top of the rice with just a drizzle of the sauce from the pan.
The shells will keep too much of the pepper from sticking to the meat, but the flavor will be there.


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