Wednesday, December 22, 2010

Tequila Lime Shrimp

Tequila Lime Shrimp

When Kevin found this recipe he stood and pointed to it, declaring it to be his birthday dinner. So easy and yet so delicious, I think these shrimp would make a fantastic appetizer as well as main course! Yum! Some ingredients weren't in the fridge so I had to adapt a little, but they were sooooo yummy.

Adapted from

2 lbs prawns, peeled and deveined
1 1/4 cups tequila, divided
1/2 cup fresh lime juice
lime zest
1 tbsp chili powder
1 jalapeno pepper, seeded and minced (I used 1 fresh chili instead)
black pepper
Olive oil
1 cup chopped fresh cilantro (didn't have any)

In a bowl, stir together 1/4 cup of tequila with the lime juice, zest, chili powder, jalapeno pepper, and black pepper. Pour over shrimp and allow to sit for 30 minutes.

After 30 minutes, stir in 1/4 cup of olive oil, the cilantro, and salt.

Get a frypan going on medium high heat with about a tbsp of olive oil in it, until the oil is smoking. Remove it from the direct heat and add 4 tbsp of tequila. (just so it doesn't catch fire). Remove the shrimp from the marinade and toss some into the pan, stirring and moving around to cook. Fish them out with a slotted spoon and start over-but be sure to move the pan off the stove when you add the tequila, or you could end up with it catching fire and burning your eyebrows. Now THAT wouldn't be good.

Serves 4
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