I like to cook with wine, I like to cook with beer, but when it's been a really rough week I like to cook with Tequila!!! This is one of my new favorite ways to cook shrimp! The marinade adds SO much flavor, perfect for summer! I included the rice recipe on this post but make sure to click the link to see how I made the veggies.
Ingredients:
For Shrimp
- 2 Tablespoons of Tequila
- 1 lb of Shrimp (cleaned and deveined)
- 2 Tablespoons of Lime Juice
- 1/4 Cup of Olive Oil
- A generous pinch of Salt
- A generous pinch of Cumin
- A couple dashes of Cayenne Pepper
- A couple dashes of Black Pepper
Cumin Rice
- 1 3/4 Cups Chicken Broth
- 1 Tablespoon of Onion (chopped fine)
- 2 Cups of Brown Minute Rice
- Salt to taste (I didn't use much)
- A couple dashes Cumin (you want the flavor to compliment the shrimp not over power it)
- Drizzle of Olive Oil
Grilled Zucchini and Yellow Squash (click for recipe)
Combine all ingredients except shrimp in a small bowl and mix together. Pour in large zipper bag add shrimp and place in fridge for about an hour.
After the shrimp has marinated for about an hour, place the shrimp on skewers. I use metal ones, but remember if you are using wooden ones you need to soak them
Place on preheated grill and cook each side about 4 minutes or until shrimp turn pink in color.
When both sides have been cooked remove from grill and serve.
For the rice, drizzle olive oil in sauce pan. Heat and add onion. Cook for about a minute and add in the rice. Continue to cook over medium high heat to toast the rice just a bit. About 3 minutes. Add in chicken broth and bring to a boil. Turn heat to low, cover, and simmer until all liquid is absorbed- about 15 minutes.
Fluff rice with fork and add a couple dashes of cumin and salt. Place the Tequila Lime Shrimp on top of the rice and veggies and ENJOY! Trust me you will be making this often!
This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!
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