Serves 4

  • 3 1/2 Tbsp. olive oil, divided
  • 1 1/4 pounds shelled and deveined medium shrimp
  • 1 1/4 tsp. kosher salt, divided
  • 1/2 tsp. ground black pepper
  • 4 yellow banana peppers (1/2 pound), seeded and cut into 1-inch pieces
  • 2 large garlic cloves, chopped
  • 1 medium red onion, thickly sliced
  • 1/2 tsp. smoked paprika
  • 2 small pickled red cherry peppers, thinly sliced, plus 2 tsp. pickling liquid
  • 1/4 cup plus 2 Tbsp. silver tequila
  • 1 1/2 Tbsp. unsalted butter
  • 3 cups cooked rice
  • 1/4 tsp. ground cumin
  • 2 tsp. grated lime zest
  • 2 Tbsp. lime juice
  • 1 lime, cut into wedges

    Active time: 20 minutes
    Total time: 30 minutes

    In a large skillet, heat 1/2 Tbsp. oil. Add shrimp, season with 1/2 tsp. each salt and black pepper and cook over medium-high heat until nearly cooked through, about 1 minute per side. Transfer to a medium bowl.

    Add 1 1/2 Tbsp. oil to skillet. Add banana peppers, garlic and onion; cover and cook over medium heat, stirring a few times, until tender, about 7 minutes. Stir in paprika. Increase heat to medium-high; add cherry peppers, pickling liquid and tequila; and bring to a simmer. Return shrimp and any accumulated juices to skillet and season with 1/4 tsp. salt. Swirl in butter.

    Meanwhile, in a large saucepan, heat remaining 1 1/2 Tbsp. oil over medium heat. Add rice and stir well, breaking up grains, and heat through, about 2 minutes. Stir in cumin, lime zest and juice and 1/2 tsp. salt. Spoon rice and shrimp onto plates and serve with lime wedges.

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