This is a very quick and easy recipe that will impress everyone. The shrimp is rather spicy but the cilantro and tangyness of the rice mixture nicely balances the spicy seasonings. This recipe came from the July 2002 Cooking Light magazine.
- Ready In:
- 1 (14 ounce) bag boil-in-bag long-grain rice (if no time constraints) or 2 cups jasmine rice (if no time constraints)
- 1⁄2 teaspoon salt, divided
- 1⁄4 teaspoon ground red pepper
- 1⁄4 teaspoon chili powder
- 1⁄8 teaspoon ground cumin
- 1⁄8 teaspoon black pepper
- 1 1⁄2 lbs peeled and deveined large shrimp
- 2 tablespoons vegetable oil, divided
- 2 teaspoons instant minced garlic
- 1⁄2 cup tequila
- 2 tablespoons minced fresh cilantro, divided
- 2 tablespoons fresh lime juice
- Cook rice according to package directions, omitting salt and fat.
- While rice cooks, combine 1/4 tsp salt, the red pepper, chili powder, cumin and black pepper in a large zip-top plastic bag.
- Add shrimp to bag.
- Seal and shake to coat.
- Heat 1 tbl oil in large skillet over medium-high heat.
- Add shrimp to skillet, cook for 3 minutes, turning once.
- Add garlic, saute for 1 minute.
- Add tequila and 1 tbl cilantro.
- Cook for a further minute.
- Combine 1/4 tsp salt, 1 tbl oil and lime juice then pour over the cooked rice Serve shrimp over rice mixture.
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Hope you don't mind, I was looking for an appetizer and loved the sound of the ingredients in this, so I adapted it, just left out the rice. I had to put it together early so I put the bag of prawns with the seasoning in the fridge to marinate for about 2 hours. I was out of cumin so I used coriander and I used roasted garlic, also could not find fresh cilantro, had to use dried which I also added to the marinade with the chili powder and cayenne. When I cooked them I did follow the recipe but instead of adding the salt, oil and lime juice to rice, I added it to the pan just for the last minute. wow was it good!!! it made a fantastic appetizer, so much flavour and served it with chunks of seeded wheat bun to dunk up the wonderful sauce!! I will be making this again , perhaps trying the rice. Thanks for posting.1Reply