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.
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. This is perfect for the barbecue too!
The tequila lends a touch of sweet and herbal to the final flavour, with perhaps some woody notes too, but that really does depend on your tequila itself. Needless to say, the prawns are meant to be spicy, but you can control that with the amount and type of chillies, chilli powder and black pepper.
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.
Hot Tequila Prawns