Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Recipe by Cooking Light June 1997

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Yield:
6 servings (serving size: 3/4 cup shrimp mixture, 1 cup rice, and 2 avocado wedges)
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Ingredients

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Directions

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  • Heat oil in a large nonstick skillet over medium heat. Add onion, jalapeno pepper, and garlic; saute 8 minutes. Add shrimp, vinegar, and salt, and saute 3 minutes. Pour tequila into one side of skillet, and ignite tequila with a long match. Let flames die down. Add tomato and cilantro, and cook 2 minutes or until thoroughly heated, stirring occasionally. Remove from heat, and stir in lime juice. Spoon shrimp mixture over rice. Serve with avocado wedges.

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Nutrition Facts

380 calories; calories from fat 18%; fat 7.5g; saturated fat 1.2g; mono fat 3.6g; poly fat 1.6g; protein 17.6g; carbohydrates 60.3g; fiber 3.6g; cholesterol 86mg; iron 4.5mg; sodium 376mg; calcium 74mg.
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