Writer's Monthly Tips!
Subscribe!
Tequila Lime Shrimp
1 pound medium shrimp, shelled and deveined
3 tablespoons butter or margarine
1 tablespoon olive oil
2 large garlic cloves, minced
2 tablespoons tequila
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon crushed red chili pepper
3 tablespoons coarsely chopped cilantro
Hot cooked rice (optional)
Lime wedges for garnish
Pat shrimp dry with paper towels. Heat butter and oil in large skillet over medium heat. When butter is melted, add garlic; cook 30 seconds, add shrimp; cook 2 minutes, stirring occasionally. Stir in tequila, lime juice, salt and chili pepper. Cook 2 minutes or until most of liquid evaporates and shrimp are pink and glazed. Add cilantro; cook 10 seconds. Serve over hot cooked rice if desired. Garnish with lime wedges.
3 tablespoons butter or margarine
1 tablespoon olive oil
2 large garlic cloves, minced
2 tablespoons tequila
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon crushed red chili pepper
3 tablespoons coarsely chopped cilantro
Hot cooked rice (optional)
Lime wedges for garnish
Pat shrimp dry with paper towels. Heat butter and oil in large skillet over medium heat. When butter is melted, add garlic; cook 30 seconds, add shrimp; cook 2 minutes, stirring occasionally. Stir in tequila, lime juice, salt and chili pepper. Cook 2 minutes or until most of liquid evaporates and shrimp are pink and glazed. Add cilantro; cook 10 seconds. Serve over hot cooked rice if desired. Garnish with lime wedges.