Fishermen
began harvesting Maine shrimp on December 1st and will be allowed to
continue working this year's supply until May 29th. Our local Whole
Foods Market began selling them this weekend and we picked up our first
batch to make Margarita Shrimp.
Like many of my recipes, Margarita Shrimp is more a technique than a formula.
First you make a Margarita. Or, two margaritas if you want one for the cook.
I
was talking to Tom, our bartender at Craigie on Main, about this
recipe and he wisely asked whether it was a sweet or a tart Margarita.
Make it tart and, incidentally, no salt for the one you'll add to the
shrimp.
Margarita Shrimp for 2
- For a pound of fresh Maine shrimp in their shells (with their heads on if you can find them) mix and set aside:
- 1.5 ounces tequila
- 1.5 ounces freshly squeezed lime juice
- a dash of Cointreau or Triple Sec
- Clean and cut a bunch of scallions (6 to 8) into one to two-inch pieces.
- Saute the scallions in 1 tablespoon of butter and 1 tablespoon of olive oil until the white pieces of scallion have softened.
- Add the margarita to the pan and swirl until the liquid begins to bubble.
- Add the shrimp and cook 1-2 minutes until the shrimp are just cooked through.
- Finish with a good grind of black pepper and stir.
Transfer to a warm serving bowl and serve with lime wedges and some great bread as peel-and-eat shrimp. Licking fingers, popping scallion pieces, and sucking shrimp heads are all approved table manners for this dish.
For recipes like this a good heavy skillet helps you control the heat. I love these.
