Tequila Citrus Shrimp

This recipe came to me from an old friend, Bert Jager.  We were friends in high school but inevitably lost touch because of school, moves, etc.  We got back in touch a few years ago via Facebook, proving that social media can be a force for good.  He is a fellow foodie and we have been swapping ideas back and forth for years.  When he messaged this to me last week I worked it into the Meal Plan for this week because it just sounded so yummy!  He got the original recipe from a Sammy Hagar recipe book (who knew?), but then modified it a bit. He sent me his modified version.  I modified it some more because I have more people to feed, and I like veggies with my meals.  If you want to see Bert’s original recipe, click here.

Prep Time: 30 minutes

Cook Time: 15 Minutes

Serves: 4-6 people

Ingredients

  • 400g bag peeled, raw shrimp, size 31-40
  • 6 oz tequila (I used coconut tequila and it was delicious)
  • 6 oz Tropical citrus punch
  • 1 Tbsp garlic shrimp
  • 1 Tbsp chili powder
  • 1 yellow pepper, seeded and diced
  • 1 orange pepper, seeded and diced
  • 2 cups broccoli florets
  • 1 jalapeno pepper, sliced, with seeds (optional)
  • Grape seed oil
  • Salt & Pepper to taste

Preparation

  1. Add tequila, tropical citrus punch, garlic powder, chili powder, and salt and pepper to a large bowl.  Whisk together well; add shrimp and marinate for 30 minutes.  Remove shrimp from marinade, but retain liquids.
  2. Heat two 12″ skillets over high heat with a drizzle of grape seed oil in the bottom of each pan.  In one pan, add all the vegetables and sautee until peppers start to blister and develop dark spots, and broccoli starts to caramelize. Turn off the heat and set the vegetables aside.  At the same time, put the shrimp in the other pan and stir until the shrimp just starts to turn pink, about 1 minute.  Remove shrimp from the pan and set aside.
  3. Pour retained marinade into the pan used for the shrimp, over high heat, bring it to a boil, and reduce it by half.  Add shrimp and vegetables to marinade and cook for an additional 3 minutes, stirring to ensure everything is well coated.
  4. Serve over rice.

Tips

  • Order of Operations:
    • Prepare Marinade and get shrimp soaking.
    • Start cooking rice.
    • Prepare vegetables while shrimp marinates.
    • Start cooking.
  • Other Add-In options:
    • Pineapples and red peppers
    • green beans and thai chilies
    • carrots, bok choy, and peanuts
  • Garnish suggestions: toasted coconut or coconut chips, cilantro, or crushed peanuts.

Let us know if this works for you and any variations or additions you would make.  And don’t forget to follow us on Facebook and Instagram for other X-Rated Food ideas and impression.

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