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Tequila-Poached Shrimp with Lime Crema

Photo: Travis Rathbone; Styling: Megan Hedgpeth

Prep time 10 mins
Cook time 15 mins
Chill time 2 hrs

Yield: 24 pieces (serving size: 2 pieces)

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. 


  • 1/2 cup silver tequila
  • 1/2 lime
  • 1/4 teaspoon kosher salt
  • 8 black peppercorns
  • 24 jumbo shrimp (about 1 lb. total), unpeeled
  • CREMA:
  • 3/4 cup sour cream
  • 2 teaspoons finely grated lime zest
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • Kosher salt
  • Lime wedges, for garnish, optional

Nutrition Information

  • calories 65
  • fat 3 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 6 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • cholesterol 58 mg
  • iron 0.0 mg
  • sodium 229 mg
  • calcium 31 mg

How to Make It

  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.