"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Tequila Shrimp Recipe

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This recipe for Tequila Shrimp, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Scott Margolin
Added: Monday, October 5, 2009


1 (3˝ oz.) bag boil-in-bag long grain rice
1 tsp. salt, divided
1/2 tsp.ground red pepper
1/2 tsp.chili powder
1/4 tsp. ground cumin
1/4 tsp. black pepper
1˝ lb. peeled and deveined large shrimp
2 tbsp. vegetable oil, divided
2 tsp. minced garlic
1/4 cup tequila
2 tbsp. minced fresh cilantro, divided
1 tbsp. fresh lime juice
Lime wedges (optional)

Cook rice according to package directions, omitting salt and fat.

While rice cooks, combine 1/2 tsp. salt and next four ingredients in a large zip-top plastic bag; add shrimp. Seal and shake to coat.

Heat 1 tbsp. oil in a large skillet over medium high heat. Add shrimp; cook 3 minutes, turning once. Add garlic; sauté 1 minute. Add tequila and 1 tbsp. cilantro; cook 1 minute.

Combine 1/2 tsp. salt, 1 tbsp. oil, 1 tbsp. cilantro, and lime juice; pour over rice, tossing to coat. Serve shrimp over rice mixture. Serve with lime wedges, if desired.

Number Of Servings:
Number Of Servings:




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