Camarones Borracho
Immerse yourself in the bold, zesty flavors of Camarones Borracho, a Mexican-inspired shrimp dish that's as vibrant as it is decadent. This recipe combines tender, pan-seared shrimp with a smoky, tequila-infused sauce bursting with the heat of jalapeños and chipotle peppers in adobo. Fresh lime juice and cilantro add a punch of brightness, balancing the richness of butter and the earthy notes of cumin and smoked paprika. Simmered together with diced tomatoes and chicken broth, the sauce develops a luscious depth that's perfect for soaking into a bed of fluffy white rice. Ideal for an indulgent dinner with a kick, serve this crowd-pleasing dish with lime wedges for a final citrusy touch. Perfect for lovers of spicy seafood recipes, Camarones Borracho is a celebration of bold flavors in every bite!
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 units garlic cloves (minced)
- 1 unit jalapeño (seeded and finely diced)
- 1 cup tequila
- 2 tablespoons lime juice (freshly squeezed)
- 1 cup diced tomatoes (canned or fresh)
- 0.5 cup chicken broth
- 2 units chipotle peppers in adobo sauce
- 0.5 teaspoons cumin
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons cilantro (finely chopped)
- 4 units lime wedges (for serving)
- 2 cups white rice (cooked, for serving)
Instructions
Rinse and pat dry the shrimp. Set aside.
In a large skillet, heat olive oil and butter over medium heat until the butter melts and starts to bubble.
Add the minced garlic and diced jalapeño to the skillet. Sauté for 1-2 minutes, or until fragrant.
Increase the heat to medium-high and add the shrimp. Cook for 2-3 minutes on each side until just pink. Remove the shrimp from the skillet and set aside.
Lower the heat to medium and carefully pour the tequila into the skillet. Allow it to simmer for 1-2 minutes, stirring occasionally, to let the alcohol cook off slightly.
Stir in the lime juice, diced tomatoes, chicken broth, chipotle peppers (roughly chopped), cumin, smoked paprika, salt, and black pepper. Allow the mixture to come to a simmer.
Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
Return the shrimp to the skillet and toss to coat them in the sauce. Cook for an additional 2-3 minutes to heat through.
Remove the skillet from heat and sprinkle the dish with chopped cilantro.
Serve the Camarones Borracho over warm white rice with lime wedges on the side.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 2594 mg | 113% | |
| Total Carbohydrate | 162.3 g | 59% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 10.9 g | ||
| Protein | 128.4 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2214 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
