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    Tequila Shrimp


    Source of Recipe


    Cooking Light-7/02


    List of Ingredients


    • 1 (3 1/2 ounce) bag boil-in-bag long-grain rice
    • 1/2 teaspoon salt, divided
    • 1/4 teaspoon ground red pepper
    • 1/4 teaspoon chili powder
    • 1/8 teaspoon cumin
    • 1/8 teaspoon black pepper
    • 1 1/2 pounds peeled deveined large shrimp
    • 2 tablespoons vegetable oil, divided
    • 2 teaspoons bottled minced garlic
    • 1/4 cup tequila
    • 2 tablespoons minced fresh cilantro, divided
    • 1 tablespoon fresh lime juice
    • lime wedges (optional)


    Instructions


    1. Cook rice according to package directions, omitting salt and fat.
    2. While rice cooks, combine 1/4 teaspoon salt and next 4 ingredients (1/4 teaspoon salt through black pepper) in a large zip-top plastic bag; add shrimp. Seal and shake to coat.
    3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp; cook 3 minutes, turning once. Add tequila and 1 tablespoon cilantro; cook 1 minute.
    4. Combine 1/4 teaspoon salt, 1 tablespoon oil, 1 tablespoon cilantro, and lime juice; pour over rice, tossing to coat. Serve shrimp over rice mixture. Serve with lime wedges, if desired.
    5. Yield: 4 servings (serving size: 4 ounces shrimp and 1/2 cup rice). 419 cal, 10.1g fat, 37.5g pro, 31.5g carb, 0.6g fiber, 259mg chol, 4.4mg iron, 548mg sod, 104mg calc.


 

 

 


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