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
1/4 teaspoon kosher salt
8 black peppercorns
24 jumbo shrimp (about 1 lb. total), unpeeled
3/4 cup sour cream
2 teaspoons finely grated lime zest
1 tablespoon fresh lime juice
1 teaspoon honey
Lime wedges, for garnish, optional
How to Make It
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.
Make crema: In a small bowl, combine sour cream, lime zest and juice and honey; season generously with salt.
Arrange shrimp on a platter, with crema for dipping. Garnish with lime wedges, if desired.