Photo: Travis Rathbone; Styling: Megan Hedgpeth
Every party needs a Tequila-Poached Shrimp spoon. One-bite utensil appetizers mean easy eating and also a beautiful presentation. Make-Ahead: prepare the shrimp the day before and chill overnight. Garnish the next day with Crema and a lime wedge.
Yield: 24 pieces (serving size: 2 pieces)
1. Make shrimp: In a straight-sided sauté pan, combine 4 cups water, tequila, lime, salt and peppercorns; bring to a boil. Reduce heat to medium-low and cover; simmer for 10 minutes. Reduce heat to barest simmer and add shrimp. Cook until just pink, about 3 minutes. Turn off heat; let shrimp sit in pan for 2 minutes. Transfer to a paper towel-lined baking sheet and let cool. Peel shrimp, leaving tails on. Cover and refrigerate for at least 2 hours or up to overnight.
2. Make crema: In a small bowl, combine sour cream, lime zest and juice and honey; season generously with salt.
3. Arrange shrimp on a platter, with crema for dipping. Garnish with lime wedges, if desired.