Camarones al Tequila (Tequila Shrimp)

10m
PREP TIME
10m
COOK TIME
13
INGREDIENTS

Ingredients

  • 4 tablespoons butter, divided
  • 1 pound extra-large shrimp
  • 1/2 cup corn, fresh or frozen, thawed
  • 1 tablespoon flour
  • 1 cup seafood or chicken broth
  • 1 cup heavy cream
  • 1/4 cup blanco tequila
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/4 teaspoon McCormick® Ground Cumin
  • 1/4 teaspoon McCormick® Ground Cayenne Red Pepper
  • 2 tablespoons crumbled Cotija cheese or grated Parmesan cheese
  • 2 tablespoons chopped fresh cilantro

INSTRUCTIONS

  • 1 Melt 2 tablespoons of the butter in large skillet on medium heat. Add shrimp and corn; cook and stir 3 minutes or just until shrimp turn pink. Remove shrimp and corn from skillet. Set aside.
  • 2 Melt remaining 2 tablespoons butter in same skillet on medium heat. Sprinkle with flour. Whisk until well blended. Stir in broth, whisking until well blended and smooth. Add cream, tequila, lime juice, garlic powder, cumin, and cayenne pepper; mix until well blended. Bring to boil, stirring often. Reduce heat to low; simmer 5 minutes or until sauce has thickened, stirring often.
  • 3 Return shrimp and corn to skillet. Add cheese and cilantro; cook and stirring 1 minute or until heated through. Serve over cooked rice, if desired.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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