Saturday, October 25, 2008

Tequila Shrimp & Orzo

1 pound large shrimp in shell (21-21 per pound), peeled and deveined
1/2 pound large bay scallops, rinsed and halved
2 Tbsp. unsalted butter
1/2 cup white or reposado tequila
3/4 cup crema* or sour cream

1 scallion, thinly sliced
Quartered limes

Orzo (or rice pilaf), prepared

Gently pat-dry seafood with paper towels.
Heat butter in a large skillet over medium-high heat until foam subsides.
Sauté shrimp and scallops, turning, until just cooked through, 3-5 minutes.
Reduce heat and add tequila, then increase heat back to medium-high.
Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high).
Cook, shaking skillet gently, until flames subside.
Remove from heat and stir in crema.

Serve over cooked orzo (or rice) with a garnish of scallions and a squeeze of lime juice.

*Crema is a Mexican version of sour cream or Creme Fraiche.

Notes: I discovered this recipe over at Dine & Dish this past summer. Not only is Kristen a great cook, but she writes wonderful posts. I've been following her blog for quite some time now and always enjoy dropping in to see what she's cookin' up!

I've made this dish a couple of times and it's been a huge hit with my husband. I discovered a few modifications in the comment section on Epicurious (from where the recipe originates) and each time it's turned out just as yummy.

1. Since we love scallops, I decided to reduce the original amount of shrimp and add some scallops.

2. I like to cook the orzo in chicken broth with a couple of tablespoons of tomato paste.

3. I measured out the Crema and allow it come to room temperature so it doesn't reduce the temperature of the cooked seafood when added.

4. Cilantro is a nice garnish, if you're a fan. I'm not, although my husband is.

5. Lime juice goes with just about everything Mexican.

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