• Cooking Time: 3 to 5
  • Servings:
  • Preparation Time:


  • 24 jumbo shrimp, peeled and deveined
  • 2 tbsp tequila
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tbsp shallots, minced
  • 1/4 cup chicken broth
  • 1/4 cup pine nuts
  • 1/4 cup heavy cream
  • salt and pepper to taste
  • 1/2 tsp tabasco sauce
  • 1/4 cup butter


  • Saute shrimp in olive oil.
  • Turn shrimp and add shallots and pine nuts.
  • Season with salt and pepper and saute briefly, until shrimp is cooked through (about 3 minutes).
  • Deglaze pan with tequila, then with lime juice and stock, and reduce.
  • Add cream and reduce again.
  • Add tabasco and check seasonings.
  • Finish with butter.


These shrimp are great to fill fajitas or on a bed steamed veggies!

Categories: Main Dish  Shellfish  Stove 

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