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
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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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Hawaiian Salmon and Luau Rice

I know I’m not alone in this, I am so tired of winter? I want sunshine and warmth and ocean breezes. So, tonight’s menu is going to take me in spirit where my body is not. I am making up some Hawaiian Salmon and Luau Rice.

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Cut a fresh pineapple in half and remove the core. Place a salmon filet between two pineapple halves and tie with kitchen string. Let marinate between the two pineapples overnight.

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Place the pineapple wrapped salmon in a 425°F oven and bake for 20 – 25 minutes.

Place some rice, chicken broth, and sea salt in a medium saucepan. Bring to a boil. Reduce the heat and simmer for 20 minutes. Remove from heat when all water is absorbed.

Melt coconut oil in skillet. Add diced onions, minced garlic, and minced ginger in the pan and cook until aromatic. I add sliced ham and cook until lightly browned. If you want to be true to Hawaiian culture replace the ham with spam.

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Take the salmon out of the oven and remove it from the pineapple. Place on plate with rice. Garnish both with toasted crushed macadamia nuts, coconut, and green onion.

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Now mix yourself a Mai Tai, close your eyes and imagine you are sitting on the lanai with the ocean breeze blowing and the sun shining down on your face and enjoy your dinner. – Ella

Hawaiian Salmon & Luau Rice

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients


• 4 salmon fillets
• 1 pineapple
• 1 cup Arborio rice
• 2 cups chicken broth
• 1/4 teaspoon sea salt
• 1 tablespoon coconut oil
• 1/2 cup onion, chopped
• 1 teaspoon ginger, freshly grated ginger
• 2 garlic cloves, chopped
• 1/2 cup ham, sliced thinly
• 1 cup fresh pineapple, chopped
• 2 tablespoons green onions, chopped
• Macadamia nuts, crushed and toasted

Directions

  1. Add rice, chicken broth, and salt to a pan and bring to a boil. Reduce heat to low, stir once then cover for 20 minutes.
  2. Melt coconut oil in skillet. Add onions, garlic, and ginger in the pan and cook until aromatic. Add the ham and cook quickly until lightly golden.
  3. Add the rice and mix quickly until all the rice is covered evenly with the coconut oil and seasoning. Add the pineapple, green onions, and toasted coconut back into the pan and continue stirring quickly, just until warmed. Reserve some toasted coconut for garnishing.
  4. Place the salmon and rice on a plate and garnish with toasted crushed macadamia nuts and green onions.