Dinner is now poured.
Honestly, who wakes up with a hankering for tequila? I did, that’s who. It’s Friday. #Don’tJudge.
Thoughts of tequila led me to thoughts of margaritas which led me to getting hungry which led to a search for food cooked with tequila which led to how to make the best margarita which led to this.
I can’t say this tastes like a margarita. But it sure as hell is super flavorful!
The best recipe I found was on the Food Comas blog, but I tweaked here and there based on personal preference cooking shrimp, and this is what I came up with. It’s pretty yummy, and once you get the ingredients assembled, it certainly cooks fast enough for a weeknight meal.
So basically you season thawed shrimp with kosher salt, pepper and one teaspoon of cumin. And then you sear them in two batches over medium-high heat and some coconut oil.
Next you sauté your aromatics, garlic, shallots, and diced jalapeños (to taste, some like it hot…), but NOTE: half of these aromatics are going into the fried rice!
And then you pour in the margarita basics: tequila (not going to lie, if your experience with tequila is like mine, expect the gag reflex #Don’tJudge), triple sec and lime juice and you scrape all the flavorful browned bits.
Return the shrimp to the skillet and then place in a serving bowl. Mix in some fresh chopped cilantro and a bit more lime juice. YUM!
To fry up the tequila, lime and cilantro infused rice, simply heat a couple of tablespoons of your frying oil in the now empty skillet and mix in two cups of cooked rice of your choice, the reserved aromatic vegetables, two tablespoons of tequila, 1/4 cup of lime juice, zest from one lime and a handful of chopped cilantro. Mix it well, then simply let it cook and crisp, stirring only occassionally.
Adjust seasonings if needed and serve the shrimp over the rice. Pour yourself a HUGE margarita and enjoy!
- 1 ½ lbs frozen shrimp, peeled, deveined and thawed
- 2 cups cooked rice
- 5 tablespoons frying oil (coconut, olive), divided
- Kosher salt and freshly ground pepper
- 1 teaspoon cumin
- 2 medium shallots, finely minced
- 4 garlic cloves, minced
- ½ to 1 teaspoon diced jalapeños
- 2 tablespoons triple sec
- ⅓ cup tequila, plus 2 tablespoons
- ¼ cup fresh lime juice, plus 2 tablespoons
- Zest from one lime
- ½ cup chopped fresh cilantro, divided
- On a rimmed baking sheet, lay the shrimp in a single layer and pat dry.
- Season shrimp with salt, pepper and cumin.
- Preheat a large stainless steel skillet over medium-high heat for 3 minutes; add 1 tablespoon of oil and heat until smoking.
- Add half the shrimp to the pan and cook, without moving, 2 minutes. Turn shrimp and cook another 2 minutes, until pink and browned in spots.
- Remove to a platter.
- Add another tablespoon of oil to pan and heat.
- Cook remaining shrimp and remove to platter.
- Heat 1 tablespoon of oil in now empty skillet and sauté the shallots, garlic, jalapenos, salt and pepper to taste, about 2 minutes.
- Remove half of the vegetable mixture to use in the fried rice.
- Carefully add the triple sec, ⅓ cup of tequila and 1 tablespoon of the lime juice and stir, scraping up all the browned bits, about 1 minute.
- Return shrimp to the pan and finish cooking about 1-2 minutes.
- Remove to a serving bowl and stir in 1 tablespoon of lime juice and half the cilantro.
- To the now empty skillet, heat the last 2 tablespoons of oil over medium-high heat.
- Add the cooked rice, reserved sautéed vegetables, 2 tablespoons of tequila, ¼ cup of lime juice, the lime zest and ¼ cup remaining cilantro. Stir well to combine.
- Cook rice, but stir only occasionally, so rice crisps and browns slightly, 5-10 minutes.
- Adjust seasonings, including adding more lime juice if needed.
- Serve the shrimp over the rice.