I am not exactly sure at what age I fell in love with chile peppers, but I am sure it was at a very young age. I was introduced to chile peppers probably as soon as I could eat solid foods, lol! The peppers were always present and a staple in my Mom’s cooking. Although I find myself trying to convince people that not all Mexican food is spicy. Well, it’s not the case when it comes to my version of Mexican food. I almost find it difficult to prepare mild dishes, ha, ha, ha! It’s a true story, ask my husband. Thank goodness that his tolerance for spicy food has grown. So much so, that he can eat pretty much anything I prepare these days. Another ingredient he has grown to love and really enjoy is shrimp! Any cooked or marinated shrimp dish is well received, just don’t give him boiled shrimp. He doesn’t understand how people can eat it without all the spices, acid and heat. That’s my guy! I love cooking for him. It kinda nice when the person you are cooking for really takes an interest in the ingredients and how you prepared the dish. On this day, I had some jalapeño infused tequila that I used for some mean margaritas the week before. And people are always asking about using wine or liquor in recipes. In my opinion, it doesn’t really change the flavors drastically. It just adds another layer of flavors to the dish. The sauce also becomes a little richer with just a little tab of butter. #foodieforlife #welovespicy #chilehead
Besides serrano peppers, these are my favorite chile peppers to cook with. Chile Guero(or Caribe), Fresno Chile and Jalapeño.
Tequila Lime Shrimp with Jalapeño Infused Tequila!
Yields 2-4 Servings
1 pound jumbo shrimp, peeled and cleaned
1/2 cup red or white onion, diced
4 cloves garlic, minced
1 serrano pepper, sliced
1 red fresno, sliced
1 yellow chile guero(caribe), sliced
1 large jalapeño, sliced and reserved
Salt and pepper
3 roma tomatoes, diced
Juice of 3 limes
1-2 tablespoons unsalted butter
1/4-1/3 cup silver tequila(I used a jalapeño infused tequila)
2 tablespoons cilantro, chopped
Notes: 2 bay leaves was also added while the broth simmered, pinch of Mexican oregano and pinch of crushed chile piquin
Tips~ If I have the time, I like to season and sear my shrimp before adding them to my recipes. I think it just adds more flavor to the shrimp, but that step is not absolutely neccesary.
1. After you clean the shrimp, keep chilled until ready to use.
2. Preheat 1 1/2 tablespoons of grapeseed oil to medium heat. After a minute, add the onions, garlic, serrano, fresno and chile guero. Season lightly with salt and pepper and saute for 5 minutes.
3. Add the tomato, a little salt and pepper and cook for 5 minutes. Add in the lime juice, butter and tequila. Stir well to combine and taste for salt. If adding bay leaves, oregano and chile piquin, ad them at this time.
4. Add in the shrimp and cook just until shrimp turns pink. Remove from heat. Fold in the fresh cilantro and reserved jalapeño. Serve right away.
Tips~ You could use a light beer for this recipe instead of tequila. I would add 1/2 cup of beer and let the sauce cook down for 10 minutes before adding the shrimp.
The picture above and the picture below are from two different occasions that I prepared this dish. One prepared with red onions and the other prepared with white onions. The picture below is with shrimp seared ahead of time. And the picture above, I just added the shrimp raw as instructed in recipe.
Tequila Lime Shrimp with Avocado and Crab Tacos! You can find the recipe for Ensalada de Jaiba-Crab Avocado Salad right here on my blog!