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Tequila Shrimps with Rice Recipe

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Tequila Shrimps with Rice  Recipe

Prep Time: Cook Time:

Ingredients

  • Shrimp, raw | 1.00 lb
  • Butter salted | 3.00 tbsp
  • Garlic, raw | 0.50 tbsp, chopped
  • Onions raw | 1.00 small
  • Peppers, sweet, red, raw | 1.00 medium approx 2-3/4" long, 2-1/2 dia.
  • Tomatoes, red, raw | 0.50 cup, chopped or sliced
  • Cilantro, Fresh, Chopped | 0.25 Cup
  • Tequila sunrise, canned | 4.00 fl oz
  • Sauce, peppers, chili, red, canned | 0.50 tbsp
  • Lemon juice, raw | 2.00 tsp
  • Spices, pepper, black | 0.13 tsp, ground
  • Salt | 0.50 tsp
  • Cream, sour, cultured | 0.50 cup
Nutrition Facts (Per Serving)

Calories per serving: 180.64 mg

Fat per serving: 10.44 g

Saturated fat per serving: 5.97 g

Protein per serving: 11.39 g

Sodium per serving: 701.80 mg

Cholesterol per serving: 120.37 g

Instructions

  1. Peel and de-vein shrimps, slice the sweet pepper an keep aside. Heat 2 tablespoons of the butter in a large pan over high heat. When butter starts bubbling, add shrimps and cook for 2 minutes, until halfway cooked through. Remove the shrimps from pan.
  2. Return pan to the stove and add remaining butter. When hot, add garlic, onion and sweet pepper. Saute for 5 minutes.
  3. Add tomatoes, cilantro and half cooked shrimp back into the pan. Pour in the tequila, let simmer for 30 seconds.
  4. Pour in the hot sauce, lime juice, season with salt and pepper then finally stir in sour cream.
  5. Dish out and serve with avocado wedges on the side over warm boiled rice.

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