A spectacular tequila-tomato sauce punched up with lots of lime, a little chile, then tossed with shrimp and Mrs. T’s Sour Cream and Chive Pierogies.
1 package Mrs. T’s Sour Cream and Chive Pierogies
¼ cup olive oil
1 sweet onion, diced
3 cloves garlic, minced
1 pound peeled and deveined medium-sized shrimp
2 large tomatoes, diced or 1 (14.5 ounce can diced fire-roasted tomatoes)
½ cup reposado tequila
1 teaspoon ancho chile powder
1 teaspoon lime zest
¼ cup fresh-squeezed lime juice
4 tablespoons unsalted butter
¼ cup chopped chives
Cook pierogies in boiling water according to package instructions.
Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and season generously with salt and black pepper. Cook, stirring occasionally, until just starting to brown, about 8 minutes.
Add garlic and cook 1 minute more. Add shrimp, season again with salt and pepper and cook another 2 minutes.
Add tomatoes, chili powder, tequila, and lime zest. Bring to a simmer and lower heat to medium. Cook, stirring occasionally, until tomatoes have cooked down and sauce has thickened slightly, about 5 minutes. Taste and add more salt if needed.
Add lime juice and butter and stir to combine. Add cooked pierogies and toss in the sauce until warmed through. Stir in chives and serve.