Camarones Borrachos (Drunken Shrimp)


This used to be one of my favorites at Little City restaurant in San Francisco.  The restaurant is gone but this recipe lives on!  This version is from Casa Cocina, Las Vegas, Nevada.

Recipe By: Chef Salvador Martinez
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 15 jumbo shrimp
    • 1 1/2 ounce butter
    • 1 tablespoon onion, finely chopped
    • 2 teaspoon fresh cilantro, washed, dried, finely chopped
    • 1/2 teaspoon chipotle chile in adobo
    • 2 ounces anejo tequila
    • Salt and pepper to taste


Peel and devein the shrimp.

Chop onion finely. 

Wash the cilantro in several changes of water, dry it by squeezing it in a towel, and then chop in finely.

Mash the chiptole chile

Heat a saute pan or frying pan over a high flame. Add butter, onions and chipotle chile..

Season shrimp with salt and pepper.

When pan begins to sizzle, add the shrimp. Stir fry until shrimp are almost cooked, approximately 3 minutes.

Remove the pan from the heat, add the tequila and return it to the flame. Be careful when adding the tequila because it may flame up.

Cook the shrimp for another 2 minutes, add the cilantro, and remove the pan from the fire.

Taste the juice in the pan and season it with a salt and pepper.
Recipes From - The Gourmet Food And Cooking Resource