Ingredients
-
1
-
1/2
-
1/4
-
1/4
-
1/8
-
1/8
-
1 1/2
-
2
-
2
-
1/2
-
-
-
-
-
Directions
Tequila Shrimp, This is a very quick and easy recipe that will impress everyone. The shrimp is rather spicy but the cilantro and tangyness of the rice mixture nicely balances the spicy seasonings. This recipe came from the July 2002 Cooking Light magazine., Myself and my special friend really enjoyed this. The rice I made cilantro, green onion, butter and lime was the perfect match. It’s a keeper., Since I had left-over rice from the other night, this receipe came together in about five minutes. The flavor was awesome, not at ALL spicy but flavorful. The downside was that it was so good, there was nothing left over for lunch.
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Steps
|
1
Done
|
Cook Rice According to Package Directions, Omitting Salt and Fat. |
|
2
Done
|
While Rice Cooks, Combine 1/4 Tsp Salt, the Red Pepper, Chili Powder, Cumin and Black Pepper in a Large Zip-Top Plastic Bag. |
|
3
Done
|
Add Shrimp to Bag. |
|
4
Done
|
Seal and Shake to Coat. |
|
5
Done
|
Heat 1 Tbl Oil in Large Skillet Over Medium-High Heat. |
|
6
Done
|
Add Shrimp to Skillet, Cook For 3 Minutes, Turning Once. |
|
7
Done
|
Add Garlic, Saute For 1 Minute. |
|
8
Done
|
Add Tequila and 1 Tbl Cilantro. |
|
9
Done
|
Cook For a Further Minute. |
|
10
Done
|
Combine 1/4 Tsp Salt, 1 Tbl Oil and Lime Juice Then Pour Over the Cooked Rice Serve Shrimp Over Rice Mixture. |
