Tequila Shrimp

Tequila Shrimp Recipe
Randy Mayor; Melanie J. Clarke

Yield:

4 servings (serving size: 4 ounces shrimp and 1/2 cup rice mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 419
Caloriesfromfat 22 %
Fat 10.1 g
Satfat 1.6 g
Monofat 2.1 g
Polyfat 5.2 g
Protein 37.5 g
Carbohydrate 31.5 g
Fiber 0.6 g
Cholesterol 259 mg
Iron 4.4 mg
Sodium 548 mg
Calcium 104 mg

Ingredients

1 (3 1/2-ounce) bag boil-in-bag long-grain 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
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons vegetable oil, divided
2 teaspoons bottled minced garlic
1/4 cup tequila
2 tablespoons minced fresh cilantro, divided
1 tablespoon fresh lime juice
Lime wedges (optional)

Preparation

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

While rice cooks, combine 1/4 teaspoon salt and next 4 ingredients (1/4 teaspoon salt through black pepper) in a large zip-top plastic bag; add shrimp. Seal and shake to coat.

Heat 1 tablespoon 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 tablespoon cilantro; cook 1 minute.

Combine 1/4 teaspoon salt, 1 tablespoon oil, 1 tablespoon cilantro, and lime juice; pour over rice, tossing to coat. Serve shrimp over rice mixture. Serve with lime wedges, if desired.

Robyn Webb,

Cooking Light

July 2002
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