Giant Shrimp in Habanero Sauce

Total Time:
45 min
30 min
15 min

6 servings

  • 1 ounce olive oil
  • 4 garlic cloves, minced
  • 3 shallots, chopped
  • 1/2 onion, minced
  • 1 habanero chile, minced
  • 1 whole tomato, peeled
  • 3 bay leaves
  • 6 epazote leaves
  • 3 branches fresh thyme
  • 7 mint leaves
  • 1 -ounce orange liqueur
  • 1 -ounce tequila
  • 8 ounces whipped cream
  • Salt and freshly ground black pepper
  • 30 to 36 jumbo shrimp, shelled and de-veined
  • Serving suggestions: sliced roasted tomatoes and onions, Champagne vinegar dressing, various herbs and spices

  • Preheat a grill.

  • Heat the olive oil in a medium saute pan over medium-low to medium heat. Add the garlic, shallots, and onion and saute for 2 minutes. Add the habanero chile and tomato and saute for 1 minute. Add the herbs and saute for an additional minute. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, immediately add the orange liqueur and tequila. Stir, remove from the heat, and then add the whipped cream. Season, to taste, with salt and pepper.

  • Grill the shrimp for a couple minutes on each side until just cooked through; be careful not to overcook. Place 5 or 6 shrimp on each serving plate and top with the habanero sauce. Garnish with 1 thick slice each of roasted tomato and onion topped with Champagne vinegar dressing and the herbs and spices of your choice.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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