Borracho Shrimp (gf) Recipe

Prep shrimp

Pat the colossal shrimp dry with paper towels. Season both sides with kosher salt (1 tsp total) and freshly ground black pepper (1/4 tsp). Allow to sit at room temperature for 5–10 minutes while you prepare the sauce ingredients.

Sear shrimp

Heat a large skillet over medium-high heat. Add 1 tablespoon neutral oil and 1 tablespoon unsalted butter. When butter is melted and foaming and oil shimmers (about 1 minute), add the shrimp in a single layer. Cook 1.5–2 minutes per side until shrimp are opaque and firm and develop light golden sear (internal temp about 120–125°F for large shrimp). Remove shrimp to a warm plate and tent with foil. Do not overcook; they will finish briefly in the sauce.

Sweat aromatics

Reduce heat to medium. In the same skillet with remaining fond, add the minced shallot (1 tablespoon) and cook 1–1.5 minutes until softened and translucent. Add minced garlic (1 teaspoon) and cook 20–30 seconds until fragrant, stirring so it does not burn.

Deglaze with tequila

Carefully add the tequila (60 ml) to the skillet to deglaze, using a wooden spoon to scrape up browned bits. If you prefer not to flambé, keep the pan at medium and allow the alcohol to simmer for 1–1.5 minutes to reduce slightly and mellow the raw alcohol flavor.

Build the sauce

Stir in mild ghost pepper sauce or paste (1/2 tsp), lime juice (2 tbsp), orange juice (1 tbsp), chicken or vegetable stock (60 ml), light brown sugar (1/2 tsp), smoked paprika (1/4 tsp), and ground cumin (1/8 tsp). Bring to a gentle simmer and let reduce 2–3 minutes until slightly thickened (sauce should coat the back of a spoon). Taste and adjust seasoning: add a pinch more salt if needed or another 1/4 tsp ghost pepper paste if you want slightly more heat (remember ghost pepper is very hot; this recipe keeps it mild).

Finish with butter and herbs

Lower heat to medium-low and swirl in the reserved tablespoon of unsalted butter to give the sauce a glossy finish. Stir in chopped fresh cilantro (1 tbsp). Return the seared shrimp and any accumulated juices to the skillet and toss gently to coat for 30–45 seconds until shrimp are heated through and fully coated in sauce.

Arrange the six shrimp on a warmed plate or shallow bowl and spoon remaining tequila-ghost pepper sauce over them. Garnish with lime wedges and microgreens or extra cilantro. Serve immediately with extra lime on the side. Suggestion: serve over cauliflower rice or with gluten-free corn tortillas if desired.