Habanero Tequila Shrimp Recipe

Cook rice

Rinse the rice under cold water until the water runs clear. In a medium saucepan combine rinsed rice, 2 cups water (or stock), 1 tbsp butter and 1 tsp salt. Bring to a boil over high heat, then reduce to a low simmer, cover and cook 15 minutes. Remove from heat and let sit covered 5–10 minutes, then fluff with a fork and keep warm.

Combine diced tomatoes, red onion, jalapeño, chopped cilantro, 1 tbsp lime juice and 1/2 tsp salt in a bowl. Taste and adjust seasoning. Let sit at room temperature while you prepare other components so flavors meld.

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tbsp olive oil, then add the diced chayote. Sauté 4–5 minutes until starting to brown. Add the corn kernels, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Continue cooking, stirring occasionally, until corn is charred in spots and chayote is tender, about 6–8 more minutes. Remove from heat and keep warm.

Pat shrimp dry and season lightly with 1/2 tsp kosher salt and a pinch of black pepper.

In a large skillet over medium-high heat add 2 tbsp olive oil and 2 tbsp butter. When the butter foams, add the seasoned shrimp in a single layer and sear 1–1.5 minutes per side just until pink and opaque. Transfer shrimp to a plate and set aside (they will finish cooking in the sauce).

Reduce heat to medium. Add the minced shallot to the pan and sauté 1 minute until fragrant. Add minced garlic and minced habanero and cook 30–45 seconds until aromatic (do not burn the garlic).

Carefully add 3 tbsp tequila to deglaze the pan (tilt pan away and allow alcohol to flame if desired and safe), scraping up any browned bits. Let the tequila reduce by about half, roughly 1–2 minutes.

Stir in 1 cup heavy cream and 2 tbsp creme fraiche (or sour cream). Add 1 tsp smoked paprika, 1 tsp ground cumin, remaining 1/2 tsp kosher salt and 1 tsp black pepper. Bring sauce to a gentle simmer and cook 2–3 minutes until slightly thickened.

Return the seared shrimp and any accumulated juices to the skillet and simmer in the sauce 1–2 minutes until shrimp are fully cooked and sauce coats them. Stir in 2 tbsp chopped cilantro and 2 tbsp lime juice. Taste and adjust salt, pepper, or lime as needed.

Divide warm rice among 4 plates. Spoon charred corn and chayote alongside the rice. Top rice with generous portion of habanero tequila shrimp and spoon the spicy garlic cream sauce over shrimp and rice.

Garnish with pico de gallo, extra cilantro leaves and lime wedges. Serve immediately.