Camarones Flambé a la Tequila

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My previous publication is about tequila so here I followup with a recipe using tequila – a hallmark of Mexican identity. In this camarone (shrimp) recipe the elixir of the maguey is imparted by flambéing the tequila.

The ‘food science’ explanation of a flambé is that the surface of food reaches 500 F° and only 180 F° when simmered. This high temperature causes caramelization and browning and sweetens the sauce. So it’s more than just for show. Let’s get started.

Ingredients

Serves 2

Sauce

1 teaspoon vegetable oil

1 chile chipotle adobado (canned)

1 clove garlic, mashed and caramelized

2 tablespoons water

⅓ cup ½&½ milk

1 teaspoon fresh basil cut in short julienne slices (or other fresh herb)

Salt

Accompaniments

½ cup cooked white rice

1 medium avocado, cubed ¼ inch

1 teaspoon finely diced onion

1 teaspoon finely minced cilantro

1 lime

Salt

Shrimp

4 jumbo shrimp or ½ lb regular shrimp

1 tablespoon cooking oil

1 teaspoon fresh herbs

1 lime

1 ½ ounce 100% agave tequila

Sauce preparation

In a small sauté pan, add the garlic and brown for about 3 minutes or until caramelized. When cool enough to handle, combine it with the chipotle and water in a blender and liquify. Place the ½&½ in a small bowl; in small increments add the chile mixture into the bowl until you reach the “hotness” level of the sauce you desire. Taste for salt and mix in the basil. Set aside.

Avocado salad

In a bowl containing the cubed avocado fold in the onion and cilantro. Squeeze lime juice to taste over the avocado. Set aside in the refrigerator.

Shrimp Preparation

Peel the shrimp, rinse dry. Drizzle lime juice of about 1 teaspoon, sprinkle herbs then lightly salt and pepper both sides. In a large skillet, add and heat the tablespoon of oil and sauté the shrimp each side for 2 minutes.

Show time: Get the attention of your guests,then safely away from the flames, pour the tequila into the pan. Once you add the tequila to the pan, do not delay lighting because you don’t want the food to absorb the raw alcohol and retain a harsh flavor. Ignite with a long match or barbecue lighter. Let cook until the flame disappears.

Plating

Place a mound of ⅓ cup each of white rice and avocado on the dinner plate. Spread 2 tablespoons of sauce on the plate, place the shrimp on top. Optionally, drizzle addition sauce over the rice.