Brazilian Drunken Angry Shrimp

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs shelled de-veined uncooked large shrimp (16-20 count)
  • 12
    cup chopped cilantro (divided)
  • 4
    garlic cloves, minced
  • 1 12
    tablespoons lime juice
  • 12
    teaspoon kosher salt (divided)
  • 2
    ounces good tequila
  • 12
    teaspoon ground fresh chili paste (I prefer sambal oelek, found in Asian section)
  • 1 12
    tablespoons olive oil
  • 2
    cups jicama (sliced matchsticks, may substitute water chestnuts)
  • 12
    cup scallion, sliced
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DIRECTIONS

  • Combine shrimp, 1/4 c cilantro, garlic, lime juice, 1/4 teaspoon salt, and tequila in a glass bowl. Cover w/ plastic wrap and refrigerate for 20 minutes.
  • Heat oil in large nonstick skillet until medium hot. Cook jicama and green onions 3 minutes. Add shrimp with marinade, cook 3 minutes or until shrimps just turn pink (do not overcook), stirring occasionally. Remove from heat; stir in remaining cilantro, salt and ground chili paste. Serve over rice with extra lime wedges.
  • I recommend a white Sauvignon Blanc wine or Corona Beer w/ lime wedge.
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