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Categories:
boil salt ground red pepper chili powder ground cumin black pepper shrimp vegetable oil garlic tequila fresh cilantro lime juice
Viewed: 67 - Published at: 9 years agoIngredients
- 1 (14 ounce) bag boil-in-bag long-grain rice (if no time constraints) or 2 cups jasmine rice (if no time constraints)
- 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
- 1 1/2 lbs peeled and deveined large shrimp
- 2 tablespoons vegetable oil, divided
- 2 teaspoons instant minced garlic
- 1/2 cup tequila
- 2 tablespoons minced fresh cilantro, divided
- 2 tablespoons fresh lime juice
Method
- Cook rice according to package directions, omitting salt and fat.
- While rice cooks, combine 1/4 tsp salt, the red pepper, chili powder, cumin and black pepper in a large zip-top plastic bag.
- Add shrimp to bag.
- Seal and shake to coat.
- Heat 1 tbl oil in large skillet over medium-high heat.
- Add shrimp to skillet, cook for 3 minutes, turning once.
- Add garlic, saute for 1 minute.
- Add tequila and 1 tbl cilantro.
- Cook for a further minute.
- Combine 1/4 tsp salt, 1 tbl oil and lime juice then pour over the cooked rice Serve shrimp over rice mixture.
- Enjoy.
