Tuesday, July 3, 2012

Tequila Shrimp

Summer is the perfect time for sipping ice cold margaritas - and you'll need summery food to go along with them.  Put leftover tequila to use by adding a splash to this vegan shrimp dish.  Check Barnivore for the latest updates on tequila brands that are vegan-friendly.

  • 1 (3.5-ounce) bag boil-in-bag long-grain brown rice
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • 18 ounces Sophie's Kitchen shrimp, thawed
  • 2 tablespoons canola oil, divided
  • 2 teaspoons bottled minced garlic
  • 1/4 cup tequila
  • 2 tablespoons minced fresh cilantro, divided
  • 1 tablespoon fresh-squeezed lime juice
  • Lime wedges (optional for garnish)
1. Cook the rice according to package directions; drain and set aside.

2. Meanwhile, combine 1/4 teaspoon salt in a large zip-top plastic bag with the red pepper, chili powder, cumin, and black pepper.  Add the shrimp; seal and shake to coat with the spices.

3. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.  Add the shrimp and cook for 3 minutes, turning over halfway through.  Add the garlic; saute for 1 minute.  Add the tequila and 1 tablespoon cilantro; cook for a final minute.

4. In a small bowl, combine the remaining 1/4 teaspoon salt, 1 tablespoon oil, 1 tablespoon cilantro, and the lime juice.  Pour over the cooked rice and toss to coat.

Serve 1/2 cup rice on each of 4 plates, topped with about 4 ounces shrimp mixture.  Add lime wedges on the side for a garnish and a quick spritz before serving, if desired.

Nutrition Info:
4 servings (about 4 ounces shrimp mixture, 1/2 cup rice mixture), Calories 419 

Tasting Notes:
I was worried the tequila might be too strong - I'm a tequila lightweight! - but in combination with the light spice on the shrimp and the tartness of the lime juice, the dish had great balance.  A wonderful summer meal, but it needed some sort of vegetable element to freshen it up - fresh corn or tomatoes perhaps.  Or in keeping with the tropical theme, maybe cubed mango.


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