Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 6 tablespoons butter, divided

  3. 2 pounds large shrimp, peeled and deveined

  4. 1 1/4 teaspoons salt, divided

  5. 3/4 teaspoon chipotle chili powder, divided

  6. 3/4 cup finely chopped onion

  7. 1/2 poblano pepper, stemmed, seeded, and minced

  8. 1/4 cup minced jalapeno or serrrano chiles

  9. 1 tablespoon minced garlic

  10. 1/4 cup lime juice

  11. 1/4 cup white tequila

  12. 1 cup chicken broth

  13. 2 tablespoons minced cilantro leaves, for garnish

Instructions Jump to Ingredients ↑

  1. In a large skillet over medium-high heat, heat the oil until hot but not smoking. Add 1 tablespoon of the butter. Season the shrimp on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the chipotle chili powder and cook, in 2 batches, until lightly golden and almost cooked through, 2 to 3 minutes. Transfer the shrimp to a platter and cover loosely to keep warm. Add the onion , all peppers and garlic to the skillet and cook until soft, 3 to 4 minutes. Add the lime juice and tequila and cook scraping any browned bits from the pan, until almost nearly evaporated, about 2 minutes. Add the chicken broth to the pan and cook until reduced by half, 2 to 3 minutes. Remove the pan from the heat and add the remaining butter , salt and chili powder , swirling to melt and incorporate. Return the shrimp to the pan to re-warm then serve immediately, with the pan juices and garnished with the cilantro.


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