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Appetizers and Hors D'oeuvres, Brunch, Mexican, No Cook, Seafood, Shrimp or Prawns

Camarones Borrachos Y Callo (Drunken Shrimp and Scallops)

Blanco tequila marinated ‘drunken’ shrimp and scallops make a delicious combination with warm spices, onions, and sweet and hot peppers.

Sometimes you just have one of those days where you need a recipe that has the word drunken in it! Ha ha. The alcohol in the tequila cooks out during the process so if you really need a drink you’re going to have to make one of my margarita recipes.

Be sure to use a clear tequila such as as blanco, silver, or plata.

Other cultures, notably the Chinese, also famously have drunken shrimp recipes. The difference is primarily the alcohol and a few minor ingredients.

Serve with Crispy Cilantro Lime Rice or Coconut Rice With Mango.

EQUIPMENT: large flat glass dish

Drunken Lime Shrimp and Scallops

Recipe by Anna Stockel Cuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

10

minutes

Ingredients

  • 1 1/2 lbs medium shrimp, peeled, and deveined

  • sea salt

  • freshly ground black peppercorns

  • 2 tablespoons olive oil, divided

  • 2 limes, freshly squeezed

  • 1 Meyer lemon, freshly squeezed

  • 1/4 cup blanco tequila

  • 2 teaspoons favorite hot sauce, I use Frank’s

  • 1/2 teaspoon fresh oregano leaves stripped from a sprig

  • 1/2 teaspoon cumin seeds

  • 1 teaspoon chopped garlic from a jar

  • 1 yellow onion, cut into very thin wedges

  • 1 green bell peppers, seeds and ribs removed, cut into bite-sized strips

  • 1 red bell pepper, seeds and ribs removed, cut into bite-sized strips

  • 1/2 jalapeño pepper, seeds and ribs removed, cut into bite-sized strips

  • 1/4 cup chopped fresh cilantro

  • 1 lime, cut into 4 wedges

Directions

  • Cut shrimp lengthwise down the middle. Season with salt and pepper to taste.
  • In a large glass dish add and mix thoroughly 1 tablespoon oil, lime juice, lemon juice, tequila, hot sauce, and oregano.
  • Add shrimp and scallops.
  • Heat remaining oil in a cast iron skillet over a medium-high heat until it shimmers.
  • Add cumin seeds and stir until they begin to pop.
  • Add garlic, onion, and peppers and sauté until onions are translucent.
  • Add the shrimp-scallop mixture to the skillet and bring to a boil.
  • Immediately lower heat to medium and stir until shrimp turn pink and scallops are just barely cooked.
  • Remove from heat and stir in cilantro.
  • Serve immediately with lime wedges.