In all these months of pandemic, and to avoid unnecessary trips to the grocery store, I’m sure many of us have learned to work with what we have. I think many of us have become better cooks, and have had time to experiment, whether out of necessity or just for fun.
Most of my recipes are born of a combination of factors: at the top of the list are cravings - my stomach rules for sure! If I’m craving something, then it will happen. Second: I cook with what I have - most of the time, I will look in my fridge and freezer and I will make something up using what’s available. I admit experience helps a lot here, but if you’re not at the point where you can make things up with ingredients you already have, be patient - it all comes with practice. Third, fourth and fifth: the desire to cook something delicious, that reminds me of home and will be done quickly make up for the rest.
That is how this recipe came about… I had a bag of raw wild Argentinian shrimp (the best!) in my freezer, and half a jar of crema that needed to be used, so I put them together and added a few ingredients and I had the most delicious tacos in 15 minutes flat. Yes, you have to think ahead to defrost the shrimp, but luckily if you put them in cold running water they thaw very quickly, just make sure you drain them thoroughly before you cook them. I always have chipotle chiles in adobo in the fridge and herbage in the form of chives and cilantro. And tequila? Well, yes, what kind of Mexican would I be if I didn’t have tequila in the house?
A couple of important tidbits: this dish comes together very quickly, so have all your ingredients ready and measured before you start cooking. Cook over medium high heat and whatever you do, don’t overcook the shrimp! One minute per side is all they need because then they will finish cooking once you add the tequila and crema. If you’re worried about the alcohol, or you don’t have any, you can omit the tequila. You can make them as spicy as you want - just add more chiles! I made tacos with these, but you can take this recipe more into the realm of a main course if you serve it with white rice and some roasted veg.
Either way, I hope you make these and let me know what you think! For a step by step, check out my Instagram highlights.
Camarones Enchipotlados
Creamy Chipotle Shrimp
340g raw wild Argentinian shrimp, thawed, peeled, deveined
Salt and Pepper to taste
1 Tbsp butter
1 clove garlic, minced
3-4 Tbsp of your favourite tequila
1/2 cup Mexican crema, crème fraîche or sour cream
1-2 tsp chipotles in adobo, minced, or more to taste
Chopped cilantro and chives for garnish
Corn tortillas for serving
In medium bowl, toss shrimp with salt and pepper to taste.
In large frying pan, melt butter over medium high heat. Add garlic and cook for one minute, just until fragrant.
Add seasoned shrimp and cook for one minute per side - they should still be raw inside.
Add tequila and carefully ignite to flambé. Let flames subside as you shake the pan vigorously.
Immediately add crema and chipotles and quickly stir shrimp into sauce.
Add cilantro and chives and serve immediately with corn tortillas.
Serves 2-3.