Tequlia-Lime Shrimp

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

• 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.