April 8, 2016
1 large ripe tomato, cut in 1/4 inch dice
2 to 3 roasted jalapeño peppers, stemmed, seeded and chopped
1/2 cup chopped cilantro leaves
1 1/2 tablespoons Tantillo Lime Juice
1 small red bell pepper, diced
1 small red onion, diced
Kosher salt and freshly ground black pepper to taste
To complete the dish
1 pound shrimp, peeled and deveined; tails left on if desired
1/2 cup tequila
1 tablespoon Tantillo California Extra Virgin Olive Oil
2 cloves garlic, chopped
4 cups cooked basmati rice (about 1 1/3 cups uncooked)
1Make salsa by combining all salsa ingredients.
2Adjust seasonings to taste by adding more jalapeño peppers (or leaving seeds in), cilantro, salt and pepper.
3Cover and set aside at room temperature 30 to 60 minutes.
4Meanwhile, in a shallow dish, marinate shrimp in tequila 30 minutes.
5Drain well, reserving tequila. Pat shrimp dry and season well with salt and pepper.
6In a large, nonstick skillet, heat Tantillo California Extra Virgin Olive Oil over medium-high heat.
7Add shrimp and garlic. Shake pan and turn shrimp to cook evenly, about 1 minute on each side.
8Add tequila and cook 2 minutes longer. Remove from heat.
9To serve you can either fold in salsa or put the shrimp in a circle with the salsa in the middle.
10Serve with hot rice (Either over the rice or on the side). Buon Appetito!
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