Shrimp with Lime, Chiles, Tequila

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A really delicious flavor profile. We substituted the peppers with Hatch chiles (which we had handy but followed the recipe exactly otherwise. Very flavorful and not as spicy as you'd think. We served this over rice.

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Try this over linguine, and add some chopped red bell pepper for color. Yummy!

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And with the leftover sauce, I marinated salmon in it the next day, then put it on the BBQ! WOW!!! Loved the recipe, thanks Emeril!

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I made this recipe for the first time a few months ago and have made it numerous times since! Sometimes I add a little extra jalepeno for some additional heat but other than that my husband and I really love it the flavor. I serve it with rice, corn on the cob and some corn bread to soak up all that delicious sauce. And some margaritas don't hurt either!

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I gave this two stars because the shrimp were good but the sauce was so sour we couldn't eat it. What a waste of tequila and butter and time chopping everything. Way too much lime juice. I tried to fix it with some honey but it just was not good. I'm suprised nobody else thought so. This is my first time giving a bad review. I usually only review a recipe that I love because I want to share my exitement about the recipe with others but I felt I had to put this out there for anyone else who might be thinking of trying this. Use less lime or find another recipe which is what I will do.

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I was looking for a similar recipe to this but this was very different and we loved it. we served it over spagetti very yummy!!!

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This dish is mild, but the little particles in the sauce were really tasty.
What is a good side dish for this? Rice?
I didn't get any ideas by looking over the other recipes Emeril prepared on that episode.

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this was good, I served it as an appetizer with some nice tequila cocktails.

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This was a delicious dish. We served it over cilantro/lime rice. We modified the recipe slightly, but adding minced cilantro and green onions to the recipe (along with the cilantro for garnish and used clam base instead of chicken stock. We didn't think it was that spicy (and we like spicy. We agree that "this recipe is a keeper"!