"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Tequila Orange Shrimp with Cilantro-Lime Rice Recipe

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This recipe for Tequila Orange Shrimp with Cilantro-Lime Rice, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Boyd
Added: Thursday, March 5, 2009


1 pound large shrimp, peeled, deveined, and tails left on
3 tablespoons olive oil
1 jalapeņo, very finely chopped
2 cloves garlic, very finely chopped
Zest of 1 lime, plus lime wedges for serving
Coarse salt and freshly ground pepper
1 cup orange juice
1/4 cup tequila
1 shallot, finely chopped
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives
Cilantro Lime Rice

In a medium bowl, combine shrimp, oil, half the jalapeņo, half the garlic, and zest; season with salt and pepper
Refrigerate, covered, for at least 15 minutes and up to 1 hour
In a shallow saucepan, combine remaining jalapeņo and garlic, 1 teaspoon salt, pepper, orange juice, tequila, and shallots; bring to a boil over medium-high heat
Cook until mixture is thick and syrupy, 7 to 8 minutes
Stir in butter; keep warm
Heat a gas grill on high or stove-top grill pan over high heat
Grill shrimp, turning once, until just opaque, about 4 minutes
Transfer to a serving platter; pour tequila sauce over shrimp
Garnish with chives; serve immediately with lime wedges
Serve with Cilantro Lime Rice (recipe in Side Dish Section)




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