Tequila, Mexican Cream and Chipotle Shrimp

Method7 steps

1. 1

   Step 1: Peel and devein the raw shrimp (1 lb) if needed, then season in a bowl with salt to taste from the measured allowance and all the black pepper (¼ tsp). Mince the garlic (1). If using the optional chipotle, seed and mince it. Wash and slice all ten chives. Have the measured tequila, crema and adobo sauce ready before heating the pan; keep the seasoned shrimp cold until needed.

   Uses 1 lb raw large shrimp, peeled and deveined · Salt from the ½-tsp starting allowance, to taste · ¼ tsp freshly ground black pepper · 1 garlic clove, finely minced · Optional one chipotle chile, seeded and minced if chosen · 10 chives, sliced · Fresh water for washing chives, as needed

2. 2

   Step 2: Melt all the butter (2 tbsp) in a large heavy sauté pan over medium-high heat. Once it sizzles, add the minced garlic and stir for 10–15 seconds, checking from 10 seconds, until fragrant without burning.

   Check fragrant garlic · 1 minUses 2 tbsp unsalted butter · The complete minced garlic clove from step 1

3. 3

   Step 3: Add the seasoned shrimp in one uncrowded layer, using a pan large enough for them. Cook the first face for about 1–2 minutes, checking from 1 minute, until lightly browned.

   Check first shrimp face · 1 minUses All hot fragrant garlic-butter mixture from step 2 · All seasoned raw shrimp from step 1, with prepared garnish and optional chile held separate

4. 4

   Step 4: Turn the shrimp and cook the second face for about 1–2 minutes, checking from 1 minute, until browned and just cooked through. The flesh must be firm, pearly and opaque throughout; continue gently if needed rather than relying on the short guide alone. Lift the cooked shrimp to a clean plate, leaving the garlic butter and pan juices in the skillet.

   Check second shrimp face · 1 minUses All shrimp and garlic butter cooking in step 3

5. 5

   Step 5: Remove the pan from the heat and move it away from any flame before adding the measured tequila to its garlic-butter juices. Return the pan to the heat and let the sauce gently simmer until the sharp raw-spirit aroma subsides, keeping the pan level. Do not deliberately ignite the sauce; keep the cooked shrimp on their clean plate during this phase.

   Uses Only the garlic butter and pan juices left after lifting cooked shrimp in step 4 · ¼ cup tequila reposado

6. 6

   Step 6: Stir all the Mexican crema (¼ cup), adobo sauce to taste from the measured allowance, and the prepared optional minced chipotle into the simmered tequila sauce. Heat gently until the sauce is hot, then return the held cooked shrimp just long enough to heat through and coat with sauce, keeping them firm and opaque without prolonged boiling.

   Uses All tequila and garlic-butter pan sauce from step 5 · ¼ cup Mexican crema · Adobo sauce from the 1-tbsp starting allowance, to taste · Only the optional seeded minced chipotle from step 1, if selected · All cooked shrimp held on the clean plate from step 4, with pan juices left separate

7. 7

   Step 7: Divide the hot creamy shrimp between 3–4 portions and sprinkle with all the sliced chives. Serve immediately. Refrigerate leftovers in shallow containers within 2 hours.

   Uses All hot shrimp and cream sauce from step 6 · All ten sliced chives from step 1