Tequila-poached Shrimp Recipe

Prepare shrimp

Rinse shrimp under cold water and pat dry with paper towels. If using bamboo skewers, soak them in water for 20–30 minutes to prevent burning.

In a medium saucepan, combine tequila, chicken or seafood stock, 1 tablespoon lime juice, smashed garlic, cilantro stems, bay leaf, kosher salt, and black peppercorns.

Bring the mixture to a gentle simmer over medium heat — do not boil to avoid cooking off too much alcohol or toughening shrimp. Simmer for 3 minutes to marry flavors.

Reduce heat to low. Add shrimp in a single layer and maintain the liquid at a bare simmer. Poach the shrimp until opaque and just cooked through, about 2–3 minutes depending on size. Stir gently once to ensure even cooking.

Using a slotted spoon, transfer shrimp to a bowl and let cool slightly until safe to handle. Reserve 1/4 cup of the poaching liquid, strain out solids, and set aside to thin picante sauce if needed.

In a blender or food processor, combine the tomatoes, pickled or fresh jalapeño, red onion, cilantro leaves, 1 tablespoon lime juice, olive oil, ground cumin, 1 teaspoon kosher salt, and 1 teaspoon black pepper.

Blend until you reach a slightly chunky but saucy texture (or smoother if preferred). Taste and adjust seasoning. If the sauce is too thick, add 1–2 tablespoons of the reserved poaching liquid to thin; heat gently if you prefer a warm sauce.

Transfer picante sauce to a bowl; refrigerate briefly if you want it chilled. Keep warm if serving warm with the shrimp.

Thread 4 shrimp onto each skewer, folding them as needed so the skewer passes through the meaty part twice to secure. Repeat until you have 6 skewers.

Preheat a grill or grill pan to medium-high. Brush skewers lightly with 1 teaspoon olive oil to prevent sticking. Alternatively, you can quickly sear them in a hot skillet for 30–60 seconds per side to add char.

Grill the skewers 30–60 seconds per side just to get light grill marks and warm through (shrimp are already poached — avoid overcooking).

Arrange skewers on a platter. Spoon picante sauce alongside or brush lightly over shrimp. Garnish with chopped cilantro and lime wedges. Serve immediately.