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?
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.
Peel and devein shrimp. Rinse and pat dry. Season shrimp with salt and cilantro.
Place shrimp in a Ziploc bag.
Pour the marinade over the shrimp. Seal bag and refrigerate for at least an hour, or overnight, allowing the shrimp to absorb the flavors.
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.
Drain the shrimp. Melt 2 tablespoons of cilantro butter (softened butter mixed with fresh minced cilantro) in a skillet over medium-high heat.
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
• 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
- 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.
- 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.
- In a small mixing bowl whisk the lemon juice, lime juice, tequila, triple sec, water and sugar into a marinade.
- Pour the marinade over the shrimp and seal the bag. Refrigerate for at least an hour.
- In a small bowl, mix butter and cilantro until blended. Set aside for later.
- In a small bowl mix long grain rice, 2 tablespoons finely chopped cilantro, turmeric, onion powder, and garlic powder.
- 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.
- Remove shrimp from marinade draining any excess liquid.
- 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.
- Remove from heat and serve immediately.