Brazilian Drunken Angry Shrimp |
|
 |
Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
I am posting this for all of my fans on The People's Cube and for all of the foodies . Ingredients:
1 1/2 lbs shelled de-veined uncooked large shrimp (16-20 count) |
1/2 cup chopped cilantro (divided) |
4 garlic cloves, minced |
1 1/2 tablespoons lime juice |
1/2 teaspoon kosher salt (divided) |
2 ounces good tequila |
1/2 teaspoon ground fresh chili paste (i prefer sambal oelek, found in asian section) |
1 1/2 tablespoons olive oil |
2 cups jicama (sliced matchsticks, may substitute water chestnuts) |
1/2 cup scallion, sliced |
Directions:
1. Combine shrimp, 1/4 c cilantro, garlic, lime juice, 1/4 teaspoon salt, and tequila in a glass bowl. Cover w/ plastic wrap and refrigerate for 20 minutes.
2. Heat oil in large nonstick skillet until medium hot. Cook jicama and green onions 3 minutes. Add shrimp with marinade, cook 3 minutes or until shrimps just turn pink (do not overcook), stirring occasionally. Remove from heat; stir in remaining cilantro, salt and ground chili paste. Serve over rice with extra lime wedges.
3. I recommend a white Sauvignon Blanc wine or Corona Beer w/ lime wedge.
|
|