Tequila-Chipotle Shrimp

15m
Prep Time
12m
Cook Time
27m
Ready In

Recipe: #25016

October 11, 2016



"This is our of the February 2015 Food and Wine magazine. It was submitted by Chef Deborah Schneider."

Original is 6 servings

Nutritional

  • Serving Size: 1 (226.1 g)
  • Calories 245.9
  • Total Fat - 15.5 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 95.2 mg
  • Sodium - 8682.3 mg
  • Total Carbohydrate - 14.7 g
  • Dietary Fiber - 1.9 g
  • Sugars - 4.2 g
  • Protein - 12 g
  • Calcium - 110.7 mg
  • Iron - 2 mg
  • Vitamin C - 16.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a large skillet, heat oil. Add red onion and chipotle. Cook over moderately high heat, stirring, 3 minutes. Add diced tomatoes, season with salt and pepper and bring to a simmer.

Step 2

Nestle in shrimp and cook for 5 minutes, tuning once. Stir in fresh pineapple and tequila, top with chipped cilantro and serve.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When buying shrimp, make sure to check for freshness. Look for shrimp that is firm to the touch and has a mild, sweet smell.
  • When selecting a pineapple, look for one that is fragrant and has a golden-yellow color. Avoid pineapples that are too soft or have green patches.

  • Replace the red onion with shallot for a milder flavor. The benefit of this substitution is that shallots are less pungent than red onions and will provide a more subtle flavor to the dish.
  • Replace the Tequila with white wine for a more mellow flavor. The benefit of this substitution is that the white wine will provide a more mellow flavor and will not overpower the other ingredients in the dish.

Jalapeno-Cilantro Shrimp In a large skillet, heat oil. Add red onion and jalapeno pepper. Cook over moderately high heat, stirring, 3 minutes. Add diced tomatoes, season with salt and pepper and bring to a simmer. Nestle in shrimp and cook for 5 minutes, tuning once. Stir in fresh pineapple and tequila, top with chopped cilantro and serve.



Mexican Street Corn Salad - A perfect side dish to the Tequila-Chipotle Shrimp, this Mexican Street Corn Salad is a delicious combination of sweet corn, crunchy bell peppers, creamy mayonnaise, and zesty lime juice. It's a great way to add a bright and flavorful pop to the meal.


Grilled Lime-Chipotle Chicken: This zesty grilled chicken dish is the perfect complement to the Tequila-Chipotle Shrimp and Mexican Street Corn Salad. The combination of smoky chipotle, zesty lime, and fragrant garlic will bring a delicious balance of flavors to the meal. Plus, the chicken is easy to prepare, making it a great addition to any dinner party.




FAQ

Q: Can I use frozen shrimp?

A: Yes, you can use frozen shrimp. Just make sure to thaw them out before adding them to the skillet. Be sure to adjust the cooking time accordingly.



Q: What type of shrimp should I use?

A: Any type of shrimp will work for this recipe. Shrimp with shells can be used for more flavor, but peeled and deveined shrimp are easier to work with. Fresh or frozen shrimp can be used.

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Fun facts:

Tequila is a traditional Mexican spirit made from the blue agave plant. It is believed to have been first produced in the 16th century by Spanish settlers in the region.

Chipotle peppers in adobo sauce have been popularized in the United States by celebrity chef Rick Bayless, who has included them in many of his dishes.