Shrimp and Avocado in a Tequila-Tomato Sauce

By sandy_h

From The Washington Post

Ingredients

• 3 tablespoons cold unsalted butter
• 1 medium bulb fennel
• 1 1/4 pounds peeled and deveined large shrimp (defrosted, if frozen)
• 1/2 cup tequila
• 2 ripe avocados
• 1 (28-ounce) can no-salt-added whole tomatoes, preferably fire-roasted
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/2 bunch cilantro
• 2 limes

Details

Servings 4
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Melt half of the butter in a large skillet over medium heat. Cut the other half of the butter into small cubes and reserve.

Discard the core of the fennel bulb and any stalks. Coarsely chop the rest (the yield is about 2½ cups), then add it to the skillet, stirring to coat. Let the fennel cook while you prep.

If the shrimp is tail-on, discard the tails.

Reduce the heat to medium-low; add the shrimp and tequila to the skillet, stirring to coat. Cook just until the shrimp is barely pink/opaque and the tequila has mostly evaporated. Reduce the heat to medium-low.

Meanwhile, peel the avocados and discard the pits. Cut the flesh into 1-inch chunks. Cut the tomatoes into bite-size chunks, reserving their juices.

Add the tomatoes and their juices, the salt, black pepper and crushed red pepper flakes to the skillet, stirring to coat the shrimp; cook until the tomatoes are warmed through. Stir in the remaining butter until it’s well incorporated. Remove from the heat; stir in the avocados. Taste, and add salt and/or black pepper as need.

Coarsely chop the cilantro leaves and some tender stems. Cut the limes in half.

Divide the shrimp mixture among wide, shallow bowls. Squeeze the juice from ½ lime over each portion, then top with the cilantro. Serve right away.