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Tequila Shrimp

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 4 ounces shrimp and 1/2 cup rice mixture)

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)

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.