Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Wok eggs, fried rice and hot Dry Noodles.
These camarones borrachos—or “drunken shrimp,” translated from the Spanish—are food writer and recipe developer Paola Briseño-González’s version of a dish served up by Sergio Peñuelas at 106 Seafood Underground, a casual outdoor eatery located, literally, in the backyard of a residence in Inglewood, California. Peñuelas uses head-on shelled shrimp, which are amazingly flavorful but difficult to source. For this recipe, you can peel and devein the shrimp so they’re easy to eat or you can leave the shells on, as they contain loads of shrimp flavor and do an excellent job of trapping the garlicky, spicy sauce. Use a tequila that’s labeled as “blanco,” “plata,” “white” or “silver”—it should be clear and lack color—rather than a variety that’s rested (reposado) or aged (añejo). If you like, serve with rice on the side, as Peñuelas does, and with lots of napkins if you’ve kept the shells on the shrimp.
Servings
Don’t forget to reduce the heat to medium before adding the shrimp to the skillet. Gentle cooking helps ensure that the shrimp cook up plump and tender.
pounds extra-large (21/25 per pound) shrimp, peeled and deveined (if desired; see headnote)
teaspoons lime juice, plus lime wedges to serve
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT