ONE-PAN TEQUILA SHRIMP

One-Pan Tequila Shrimp image

Provided by Elena Besser

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

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1 pound shrimp (16/20 count), peeled and deveined, tails on
1/4 cup tequila
1 teaspoon agave nectar
3 limes
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 stick (8 tablespoons) unsalted butter, cut into 1-tablespoon slices
1 loaf crusty bread, cut into 1-inch-thick slices (6 to 8 slices)
2 jalapeños, 1 seeded and minced and 1 sliced into thin rounds
Cilantro sprigs or basil leaves, for garnish

Steps:

Put the shrimp, tequila, agave, zest and juice of 2 limes and garlic in a large bowl. Season with salt and pepper, toss together and marinate at room temperature for 5 to 10 minutes.
Preheat a cast-iron skillet over medium-high heat, add the oil and heat until smoking.
Cut the remaining 1 lime in half crosswise and set aside. Remove the shrimp from the marinade, reserving the marinade for later, and cook in batches until the shrimp is pink and cooked through, about 2 minutes per side. Transfer to a plate and set aside.
Wipe out the skillet and set over medium heat. Add 4 tablespoons butter and swirl until melted. Add the bread slices and lime halves, cut-side down, and cook until the bread is golden brown and toasted, 1 to 2 minutes per side. Transfer the bread and limes to a plate.
Strain the reserved marinade into a medium bowl and discard the solids. Put the marinade liquid and minced jalapeños in the skillet and cook over medium heat until reduced by half, about 3 minutes. Reduce the heat to low, add the remaining 4 tablespoons butter and swirl until melted. Add the shrimp and toss together until coated.
To plate, top the bread with the shrimp mixture, garnish with the jalapeño slices and fresh herbs and enjoy!