Drunken Shrimp

Start by marinating your shrimp. Add them to a large Ziplock bag, pour in the tequila, seal the bag, give it a good toss, and then set the bag in the refrigerator for a maximum of two hours.

During this time, make the dipping sauce. Add all of the sauce ingredients into a small mixing bowl and mix to combine everything and dissolve the sugar. Cover the bowl with a sheet of plastic wrap and refrigerate until ready to use. This can be made ahead and can be stored in the refrigerator for a few days, if not longer.

Before you are ready to fry the drunken shrimp, put the flour, corn flour, a teaspoon of salt and pepper, and the cayenne pepper into another Ziplock bag. Seal it and shake the bag to combine the seasonings and flour.

Put the oil into a heavy-bottom pot and heat it to around 350 F. The oil can be tested by placing the handle of a wooden spoon into the oil. If it bubbles somewhat aggressively, the oil is most likely ready.

Drain the shrimp, then add them to the bag with the flour mixture. Seal the bag, and give the shrimp a really good toss, ensuring that all shrimp are evenly coated with the flour mixture.

Add some shrimp into the hot oil, being careful not to overcrowd the pan (you’ll want to do this in batches). Cook the shrimp for about 4-6 minutes or until they are golden brown and crispy. Remove them from the oil with a slotted spoon and place them onto a paper lined plate to allow any excess oil to drain. Season with a bit of salt and pepper. Repeat with the remaining shrimp.

When you are ready to plate, simply add the shrimp to a large serving plate, along with a small bowl of the dipping sauce.

Serve by either dunking the shrimp into the sauce, and eat them, or drizzling the sauce onto the top of the shrimp. However you do it, the end result is a tequila marinated shrimp that has a punch of flavor. Crispy on the exterior, and soft and plump on the interior, these shrimp will definitely wake up your palette. My wife picked up on the subtle tequila flavor right away. And that dipping sauce—it’s close to a traditional Filipino sauce. With the bright vinegar and the garlic and onion, this sauce is sure to please. Feel free to use the leftover sauce on pretty much anything, it’s that good.