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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.