This came off a Superbowl Challenge on Google+ that was posted by a friend of mine. It was quite late by the time I saw it and I was going to give it a miss despite the fact that those ingredients were whispering sweet nothings to me! I mean come on, just look at them – tequila, lime, chilli, tomatillos! Makes you go weak in the knees, doesn’t it?
But the guy can be fairly persuasive and as I didn’t have to actually cook the recipe, just submit it, well, resistance was futile. After all, there wasn’t any thinking to be done here, as soon as I saw the list, the finished dish was in my head.
Sadly, there is no way I can get tomatillos in winter in the UK, well, even in the summer it can be a challenge, you may remember that I grew then last year. The small green Sardinian Camone I had were too small for picture taking purposes, so I had to go orange, which doesn’t quite have the same aesthetic appeal but beggars can’t be chosers! The protein was up to us and being a big seafood lover, I went for prawns. This is perfect for the barbecue too!
We cook the prawns with their shells on, cooking prawns this way (with their shell on) produce more succulent meat, the marinade still does get passed on to the meat and at the same time the shells impart a depth of their own to the prawn meat, much like when making stock with prawns shells.
Best tomatoes and chillies for this Hot Tequila Prawns Recipe
Failing that, medium-large orange ones will do.
As far as chillies are concerned, poblanos are mild chillies, so substitute them with jalapeños or any other chilli you like.
- 12 large prawns
- quarter tsp hot chilli powder
- quarter tsp black pepper
- half tsp salt
- juice of one lime
- 3 tbsp tequila
- 1 poblano chilli, deseeded, in long strips
- 2-3 tomatillos, sliced medium thin (12 slices in all)
- 1 spring onion (scallion), sliced thinly
- 2 tbsp olive oil
- Clean the prawns, remove the head and wash off any gunk. Leave the shell and tail intact.
- Marinate the prawns with chilli powder, ground black pepper, salt, half the lime juice and 2 tbsp tequila while you get all the other ingredients ready.
- Heat a tbsp of the oil in a roomy frying pan on medium high heat.
- Sear the tomatillo/tomato slices, a few at a time, about 1 minute each side. No overcrowding, as we want the tomatillos seared, not stewed. Do it in 2-3 go's if your pan isn't big enough
- Transfer the tomatillos to a warm plate and keep warm.
- Turn the heat right up under the same frying pan, don't clean the pan.
- Tip the prawns in, with the marinade and very quickly cook the prawns on high heat, letting the prawns char and take on smoky/burnt notes. Right at the end, add the last tbsp of tequila, let it burn off, will only take seconds.
- Tip the prawns onto the tomatillos, scatter the poblano strips and scallions & squeeze the rest of the lime juice all over. Best eaten immediately.