Serves4
- Active time:20 min
- Start to finish:20 min
September 2007
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.
-
1 1/2
lb
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
-
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.
