Shrimp with Tequila and White Cornmeal Sauce

Name: Shrimp with Tequila and White Cornmeal Sauce
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 2 cups milk; 2 tbsp. minced white onion; 1 small clove garlic, peeled and minced; 3 tbsp. butter; 2 1 ⁄ 2 tbsp. masa harina; Salt and freshly ground black pepper; 18 large raw shrimp; 6 tbsp. queso fresco (preferably oaxaca), crumbled; 18 slices bacon; 2 tsp. vegetable oil; 1 small green bell pepper, seeded and diced; 1 small red bell pepper, seeded and diced; 1 ⁄ 2 cup tequila

Serves
serves 6

GUY KLOPPENBURG

Author Jonathan Kandell sampled this appetizer at Fonda la Medina, a restaurant in Adobe, a now-shuttered Tlaquepaque folklore bazaar.

Ingredients

FOR THE SALSA BLANCA:

2 cups milk
2 tbsp. minced white onion
1 small clove garlic, peeled and minced
3 tbsp. butter
2 ¹⁄₂ tbsp. masa harina
Salt and freshly ground black pepper

FOR THE SHRIMP:

18 large raw shrimp
6 tbsp. queso fresco (preferably oaxaca), crumbled
18 slices bacon
2 tsp. vegetable oil
1 small green bell pepper, seeded and diced
1 small red bell pepper, seeded and diced
¹⁄₂ cup tequila

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Instructions

Step 1

For the salsa blanca, combine milk, onions, and garlic in a medium saucepan and simmer over medium-low heat for about 5 minutes. Melt butter in a separate saucepan over medium heat. Add masa harina to butter, stirring constantly with a wooden spoon, until it has absorbed butter, about 2 minutes. Strain milk, then slowly add to masa harina mixture, whisking constantly. Cook until sauce thickens, about 8 minutes. Remove from heat and season with salt and pepper to taste. Place plastic wrap directly on surface of sauce to prevent a skin from forming and set aside.

Step 2

Preheat oven to 425°. Peel shrimp (leaving tail attached), then butterfly and devein.

Step 3

Place 1 tsp. queso fresco in center of each shrimp, then fold closed. Wrap 1 slice bacon tightly around each shrimp, starting at tail end. Place shrimp on a baking sheet and bake until bacon just crisps, 10-12 minutes.

Step 4

Heat oil in a large skillet over medium-high heat. Add bell peppers and cook until fragrant, about 3 minutes. Add shrimp and tequila, toss, and cook about 1 minute more. To serve, divide shrimp between 6 plates and spoon salsa blanca on top.

For the salsa blanca, combine milk, onions, and garlic in a medium saucepan and simmer over medium-low heat for about 5 minutes. Melt butter in a separate saucepan over medium heat. Add masa harina to butter, stirring constantly with a wooden spoon, until it has absorbed butter, about 2 minutes. Strain milk, then slowly add to masa harina mixture, whisking constantly. Cook until sauce thickens, about 8 minutes. Remove from heat and season with salt and pepper to taste. Place plastic wrap directly on surface of sauce to prevent a skin from forming and set aside.
Preheat oven to 425°. Peel shrimp (leaving tail attached), then butterfly and devein.
Place 1 tsp. queso fresco in center of each shrimp, then fold closed. Wrap 1 slice bacon tightly around each shrimp, starting at tail end. Place shrimp on a baking sheet and bake until bacon just crisps, 10-12 minutes.
Heat oil in a large skillet over medium-high heat. Add bell peppers and cook until fragrant, about 3 minutes. Add shrimp and tequila, toss, and cook about 1 minute more. To serve, divide shrimp between 6 plates and spoon salsa blanca on top.