- 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)
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.
4 servings (about 4 ounces shrimp mixture, 1/2 cup rice mixture), Calories 419
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.