With ‘tequila’ in its name, I was sold on this dish before I ever even tried it. And like most things involving tequila this is intoxicatingly good (without the hangover). Fresh and a little tangy, it pairs perfectly with coconut and cilantro rice, but we’ve also served it over tacos or salad.
My favorite part of the process is the 5 second flambé action. I’ve tried to capture it above, but it’s far more thrilling in person. It makes Aaron look super chef-y (that’s a technical term) and impresses me every time.
// RECIPE //
Tequila Lime Shrimp
- 1 tablespoon olive oil
- 2 tablespoons red onion, minced
- 2 garlic cloves, minced
- 1 pound peeled shrimp
- 1/4 teaspoon dried red chili flakes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup seeded and chopped tomatoes
- 1 ounce tequila
- 1 tablespoon fresh lime juice
- chopped fresh cilantro for garnish
- Heat olive oil over med-high heat in a sauté pan.
- Add onions and cook for 2 minutes.
- Add garlic and shrimp and cook for 2 minutes. Stir.
- Season with salt, pepper and chili flakes.
- Add tomatoes and cook 3 minutes.
- Add tequila and with a lighter flambé until tequila burns off.
- Add lime juice and cook 1 minute.
Coconut & Cilantro Rice
- 1 cup basmati rice
- 1 cup water
- 1/2 cup coconut milk
- 1/2 teaspoon salt
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon black sesame seeds
- 1/4 cup chopped cashews or peanuts (optional)
- Rinse rice under running water until water is clear.
- Put rice, water, salt and coconut milk in a sauce pan and bring to a boil.
- Lower heat to low and cover pot.
- Cook about 20 minutes or until liquid is absorbed.
- Let sit for 5 minutes, covered.
- Mix in cilantro and sesame seeds (and nuts if using)