Tequila Shrimp

By sadams1001

Flameado! Igniting the tequila in the skillet not only impresses onlookers—it also burns off the alcohol, leaving behind nothing but the spirit's famous bite.

Ingredients

• 1 1/2 pounds large shrimp in shell (21 to 25 per pound), peeled and deveined
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1/2 cup white or reposado tequila
• 3/4 cup crema or sour cream
• 1 scallion, thinly sliced
• Accompaniment: rice

Preparation

Step 1

Toss shrimp with kosher salt and 3/4 teaspoon coarsely ground pepper.

Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add tequila, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in crema. Serve sprinkled with scallion.