Tequlia-Lime Shrimp

29 Apr

I had a follow up doctor’s appointment today (and another one next week – don’t ask) and I just have to report that I am SUPER pleased.  My blood pressure was a perfect 120/80, even though I felt like I was probably too stressed for it to be anywhere near normal.  Now, I admit that I usually drink coffee and didn’t today, and that I got to the doctor’s office as early as possible to avoid getting road rage…  But, considering my first score, this was a relief.

I also took the rest of the day off – I needed to just relax a little bit and try to let my body recouperate.  I was really afraid that if I had to rush to work I would not be able to keep my blood pressure low (especially since my doctor’s office seems to specialize in long wait times).  So I got to do a little thrift store and Avenue clearance shopping (yay!) and see my darling Shera at her first wedding dress fitting.  And best of all, I got to cook dinner.  I love cooking – I just really haven’t had time/felt up to it lately.  So this was one of the hilights of my day!

I realized that this is a really easy, quick, versatile, and tasty recipe that is also awfully healthy (lots of colorful veggies, which I love to sort of disguise in dishes… practice for when we have kids, I guess…) – so I thought I’d share!  By the way, any recipe I have on here is my own creation unless I credit it to someone else.

Tequila-Lime Shrimp!

Tequila-Lime Shrimp!

Tequila-Lime Shrimp

  • 1 tbsp vegetable oil
  • 1 medium onion (about 1 cup chopped)
  • 1 medium sweet bell pepper (red, yellow, orange, or whatever color combination you prefer; about 3/4 cup chopped)
  • 1 regular Anaheim chile, diced (they’re the long green ones and they’re about as not-hot as they come; but please be careful when you’re dicing the chile up – even though they’re not hot, they still contain capcaisin and I can attest to the fact that it sticks to the skin on your fingers for hours…  and doesn’t feel very good in your eye)
  • 6-8 large cloves garlic (diced, crushed, or minced)
  • 1 large tomatillo
  • 1 medium tomato
  • 1 pound medium raw shrimp, peeled and deveined (defrost frozen shrimp using cold water and drain; you can use frozen shrimp but it only ends up taking longer and being watery)
  • juice of 1/2 large lime (1-2 tbsp)
  • generous splash of tequila (I used about 2 tbsp)
  • dash black pepper (to taste)

In a large sautee pan, heat oil on medium until it begins to shimmer.  Add onion and both peppers and cook until just softened (about 5 minutes).  Add garlic and tomatillo and cook another 2-3 minutes.  Add tomato and cook another 2-3 minutes.  Add shrimp all at once and cook until the shrimp begin to change color (do not cook through yet), about 3 minutes.  Add lime, black pepper, and tequila (they always say to turn off the stove when you do this, so you don’t get a flare up) and finish cooking the shrimp (they will be completely opaque and pink and curl up), another 3-5 minutes.

Serve in a burrito or a taco, or over rice.  Serves 4 (we like the leftovers for lunch the next day!).  You can add more nutrition and flavor by serving with beans and avocado!  I also like using the same treatment for chicken.


4 Responses to “Tequlia-Lime Shrimp”

  1. Helena May 7, 2009 at 8:07 am #

    Rachel Ray made this recipe but with chicken this week on her show. Looks delicious!

    • liska02 May 12, 2009 at 1:56 pm #

      Did I unwittingly make exactly the same recipe as Rachael Ray? How funny, especially since Ryan turned to me that night and said, “See, you could do 30-minute meals!!” 🙂


  1. Planning Dinners Has its Benefits « Liska’s Blog - May 20, 2009

    […] Tequila-Lime Carne Asada burritos.  I made so many of the veggies that they didn’t fit in the pan with […]

  2. Tequila-Lime White Enchilada Bake « Liska's Blog - November 28, 2009

    […] Posted in Food! at 2:30 pm by liska02 Yup.  You read that right.  This is a mish-mash of two of my favorite “Mexican-inspired” recipes: a layered enchilada “pie” (similar to a lasagna) that I decided to make once a long time ago because it is genetically impossible for Flores women and their progeny to roll enchiladas without the tortillas cracking all over the place, and my tequila-lime shrimp recipe.  […]

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