Doesn’t tequila just scream Summer? I mean, who doesn’t love shrimp mixed with tequila and lime? And the added bonus is the rice underneath. It’s got toasted coconut and pineapple running all through it. It’s an absolutely perfect way to enjoy a nice light and refreshing meal. Here’s the recipe:
Try: Tomato & Shrimp With Rice
Ingredients
-2 tablespoons of limeade mix, from concentrate (in the frozen section)
-1 teaspoon of salt
-2 tablespoons of good tequila
-1 tablespoon of brown sugar
-1 pinch of red pepper flakes
-1 teaspoon of honey
-1/2 teaspoon of granulated garlic
-1 tablespoon of olive oil
-1 pound of jumbo shrimp, cleaned and deveined
Directions
1. In a large bowl, mix together the limeade mix, salt, tequila, brown sugar, pepper flakes, honey, granulated garlic and olive oil until a smooth paste has formed.
2. Toss the shrimp with the marinade and let the shrimp marinate for up to 4 hours.
3. Grill the shrimp in a hot grill pan or on an outside grill until they’ve just cooked through.
Recipe Remix: Kung Pao Shrimp & Cauliflower
*For the rice, it’s simple. I always use Basmati rice to cook with. It’s delicious. I toast the rice first in a bit of olive oil by cooking it with just the olive oil until it’s a light golden brown color.
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Then, I add in chicken stock and lots of fresh garlic. For this rice, I’ll also toss in small dices of fresh pineapple and toasted sweetened coconut.
The ratio of liquid to rice is always 1:2 – 1 part rice – 2 parts liquid. So, if I’m cooking 1 cup of uncooked rice, I use 2 cups of stock.
Once the liquid has cooked out, I’ll add a lid to the pan of rice and let it steep for about 10 minutes. Don’t touch it.
After 10 minutes, the rice will be cooked through and perfectly ready for you to fluff with a fork.
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