Tequila-Glazed Shrimp with Chilies and Lime Rice Recipe
Photo: Emily Kate Roemer
Serves 4
Ingredients
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
Directions
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.
Ingredients
Directions
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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