Margarita Shrimp & Rice

I think I have a touch of cabin fever. I’ve noticed many of my recipes have had an island or south of the border theme lately. Today’s menu continues that trend with is a zesty Margarita shrimp and rice dish. I mean who doesn’t love margaritas?

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Make the marinade: In a small bowl whisk 2 tablespoon each of fresh squeezed lemon and lime, 2 tablespoons of tequila, 1 tablespoon triple sec, 6 tablespoons of water, and a tablespoon sugar.

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Peel and devein shrimp. Rinse and pat dry. Season shrimp with salt and cilantro.

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Place shrimp in a Ziploc bag.

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Pour the marinade over the shrimp. Seal bag and refrigerate for at least an hour, or overnight, allowing the shrimp to absorb the flavors.

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Prepare the rice. In a small bowl mix one cup of long grain rice with 2 tablespoons fresh finely chopped cilantro, 1/2 teaspoon onion powder, 1/2 teaspoon of garlic powder and a dash of turmeric.

Mix 2 cups water, 2 tablespoons fresh squeezed lime juice, rice mix, and 1 tablespoon butter in 2-quart saucepan until well blended. Bring to boil. Reduce heat to low. Cover. Simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.

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Drain the shrimp. Melt 2 tablespoons of cilantro butter (softened butter mixed with fresh minced cilantro) in a skillet over medium-high heat.

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Add shrimp arranging them in a single layer without crowding the pan. Cook the shrimp in batches, rather than overlapping or piling them up, which will cause uneven cooking. Allow the shrimp to cook 2 to 3 minutes without disturbing them, then turn them over and continue to cook 2 minutes more, or until the shrimp are opaque.

Transfer the rice to a serving plate fluff with a fork. Lay shrimp over rice and serve immediately.

See Fajita Mix Salad for another way to serve the shrimp. – Ella

Margarita Shrimp & Rice

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients


• 1 lemon, juiced
• 2 limes, juiced
• 2 tablespoons tequila
• 1 tablespoon triple sec
• 6 tablespoons of water
• 1 tablespoons sugar
• 1 pound fresh shrimp, peeled and deveined
• 2 tablespoons cilantro, chopped
• Salt and pepper, to taste
• 1 cup long grain rice
• 2 1/4 cups water
• 1/2 lime, juiced
• 1 teaspoon salt
• 4 tablespoon fresh cilantro, minced
• A dash of turmeric
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3 tablespoons butter, softened

Directions

  1. Peel and devein shrimp. Rinse and pat dry. Season with salt. Sprinkle 2 tablespoons of cilantro over shrimp. Place the shrimp in a large Ziploc bag.
  2. Roll the lemon and lime on a board to loosen the juices. Cut the fruit in half and squeeze juice into two bowls keeping the lemon and lime juices separate. You will need two tablespoons of each.
  3. In a small mixing bowl whisk the lemon juice, lime juice, tequila, triple sec, water and sugar into a marinade.
  4. Pour the marinade over the shrimp and seal the bag. Refrigerate for at least an hour.
  5. In a small bowl, mix butter and cilantro until blended. Set aside for later.
  6. In a small bowl mix long grain rice, 2 tablespoons finely chopped cilantro, turmeric, onion powder, and garlic powder.
  7. Mix 2 cups water, 2 tablespoons freshly squeezed lime juice, rice mix, and 1 tablespoon butter in 2-quart saucepan until well blended. Bring to boil. Reduce heat to low. Cover. Simmer 25 minutes or until rice is tender.
  8. Remove shrimp from marinade draining any excess liquid.
  9. In a skillet over medium-high heat melt the butter. When the butter is heated and slightly smoking add shrimp arranging them in a single layer. Cook the shrimp in batches if needed. Allow the shrimp to cook 2 to 3 minutes without disturbing them, then turn them over and continue to cook 2 minutes more, or until the shrimp are opaque.
  10. Remove from heat and serve immediately.

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