Tequila Shrimp

To the previous two reviewers who did not like the dish, the step in igniting the tequila was probably missed.

• meisean

• Seattle, WA

• 7/6/2015

Maybe I did something wrong (not sure how that is possible given the recipe), but this was the most disgusting dish I've ever made. It was quick, but the flavor was so off-putting that I couldn't eat any of it and I am cringing from the memories. Based on the other reviews, I'm clearly in the minority here but I feel so strongly about it that I had to review! I do not recommend!

• ButtersBetter

• Los Angeles, CA

• 6/24/2015

DELICIOUS!!!

• gourmetcreations

• NJ

• 3/13/2013

This was terrible. I made it for guests and was very upset. It was like we were eating tequila for dinner.

• aylias

• Austin, TX

• 10/17/2012

This was delicious, but most importantly, it was exceptionally easy! I did not marinate the shrimp -- followed the recipe exactly except that I didn't have either crema or sour cream so I put in a splash of half & half. The thicker cream would have been better, but as it was, I served the shrimp and cream over brown rice with a squeeze of lemon. Yummy! One bit of advice -- the flames go *really* high, so be sure that your stove fan is off and you remove it from under any potential fire hazard -- I have an overhead microwave with fan which tends to accumulate grease. If I had left the fan on, I'm afraid it would have sucked up the flame and might have caused a fire! Since you are supposed to remove from heat before igniting, I suggest you first take it from underneath the hood. But be sure to light it where your guests can watch -- it is really spectacular! Tasty, easy and impressive -- the perfect recipe for entertaining or an quick weeknight dinner.

• Anonymous

• Oakland, CA

• 2/27/2011

Fantastic! I made this with a fillet of white fish rather than shrimp, but it still came out perfect. Very memorable for both the unique flavor and the fun of lighting it on fire. Boyfriend loved it, (booze and fire - who wouldn't?) requests it often now.

• mayhem1113

• alberta

• 11/2/2010

用酸奶油,冷冻虾,煮酒blanco and lime juice as previously suggested. So quick and easy! Would highly recommend marinating the shrimp, the dish does need a little assistance, but nothing elaborate. Hot sauce maybe? More veggies?

• kperecko

• Haliburton, ON

• 10/9/2010

Fast, easy and much better than anticipated! Since the prep and execution time is so minimal, it would be a great main for a low key dinner party with friends.

• Anonymous

• los angeles

• 5/17/2010

update: I wrote below about marinating shrimp (as others suggested) but there being too much liquid...I made this again, without the lime juice pre-soak, and it was amazing. First b/c the alcohol burned for a lot longer. The poster who mentioned her partner feeling drunk, well...maybe he was getting buzzed b/c the flames went on for a lot longer than I was used to and there wasn't a hit of alcohol flavor by the end, just pure lusciousness. It might work to try and drain/dry off the shrimp, but it tasted great made as the recipe suggests for us and I won't bother with that step again...

• Anonymous

• New Hampshire

• 4/4/2010

I have put together a recipe similar to this for years, I followed this for a change, Wonderful. My recipe just alters this by adding Salsa at the end of the cook time and tossing it over pasta. Yum; nice to have the variety

• missmakena

• Kahului, HI

• 12/14/2009

Excellent dish. We made the whole menu, with the black bean cakes and steamed green beans and rice. My husband observed before we dug in that he would enjoy it just for the presentation, even if it tasted horrible. But it was all great, and I'm looking forward to a shrimp taco or two with the leftovers!

• Anonymous

• Denver, CO

• 9/30/2009

This was such a simple, delicious recipe. I highly recommend following other reviewers' suggestion of marinading the shrimp in lime juice before cooking. I made this with the Panfried Black Bean Coriander Cakes, spooning the shrimp mixture on top-wonderful!

• cibomiele

• bloomington, in

• 9/28/2009

I let the shrimp sit in lime for about 10 minutes before cooking. I tried to pat them dry before cooking, but there was a lot of liquid in the pan, so I drained a lot of that (along with some butter) before adding the tequila. I'm not a big fan of fire, so I had my boyfriend light the tequila. It actually went pretty well, my kitchen did not go up in flames! The flaming tequila smelled really great. I found crema at the grocery store, so I used that instead of sour cream. It was all a bit runny at first, but letting it sit for a few minutes would help that. I served the shrimp over some leftover pasta, so that is alternative to rice. I made the black bean & coriander cakes also, they went well together.

• krismlars

• Louisville, CO

• 9/24/2009

This was super easy. Marinated in the juice of 1 lime and freshly ground salt. Dumped it in with the shrimp, used Reposado tequila, lit it on fire and used sour cream...personally I felt it was perfect but my hubby swore that he was getting a buzz from it. Tried explaining about burning the alcohol off, but I think next time I'll use half the tequila.

• bluellies

• Peculiar, MO

• 9/23/2009

easy. great and pretty hard to mess up. And I tried. I did marinate the shrimp in lime juice as one reviewer suggested for 10 minutes. Then I poured all the juice into the pan with the butter and that was a mistake BUT the dish was still amazing. The tequila burn-off wasn't as dramatic as it would have been, because of the extra liquid but my husband didn't know any better and he licked the plate. I stopped counting after the third time he said "This is soo good." Served with the Black Bean Cakes (as recommended in the epicurious weekday menu).

• Anonymous

• nh

• 9/20/2009