Pan-Roasted Shrimp With Mezcal, Tomatoes and Arbol Chiles

Preparation

1. Make the Broth

   1. Step 1

      On a hot grill or on a grill pan, roast tomatoes until the skins are charred and soft. On the same grill, toast chiles for a few seconds to soften. Transfer tomatoes and chiles into a blender and purée with clam juice. Strain.

2. Make the Shrimp

   1. Step 2

      Prepare and assemble all ingredients for the shrimp and have them near the stove.

   2. Step 3

      Heat a large sauté pan over medium-high and add clarified butter. When it’s hot, add the arbol chiles. Fry lightly until they just begin to darken, which could take less than a minute.

   3. Step 4

      Add garlic, onion and poblano chile and sauté for about 1 minute.

   4. Step 5

      Add shrimp and cook for about 20 seconds. Add mezcal (if using a gas range, remove pan from the heat as you add the alcohol).

   5. Step 6

      Cook for about 30 seconds and add tomato broth.

   6. Step 7

      Simmer for another minute and add lime juice, cilantro and butter. Reduce for 30 more seconds, remove from heat and add ½ teaspoon salt. Check for seasoning. Add more salt if needed. Serve shrimp and sauce with lime wedges.