Tequila and Lemon Shrimp
Delicious tequila and lemon shrimp recipe is perfect for sharing with family and friends.
Reviewed by Editorial Team of Kiwilimón
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2 comentarios
Ingredients
4
Servings
- 1 pound large shrimp, raw, peeled, and deveined
- 2 teaspoons Knorr® granulated chicken bouillon
- 1/4 cups chives, finely chopped
- 1 tablespoon lime juice
- 3/4 teaspoons black pepper, coarse, ground
- 1/2 cups Tequila, white or reposado
- 3/4 cups sour cream
- 1/8 teaspoons chile powder, optional
- 2 tablespoons butter, Country Crock® Spread
- 4 cups water, for the seasoned rice
- 2 cups rice, for the seasoned rice
- 2 serrano chiles, chopped, for the seasoned rice
- 1 tablespoon Knorr® granulated chicken bouillon, for the seasoned rice
- 1/4 cups fresh cilantro, chopped, for the seasoned rice
- 1/8 teaspoons black pepper, for the seasoned rice
Preparation
20 mins
0 mins
Low
- Mix the shrimp with Knorr® Chicken Flavor Bouillon, green onions, lime juice, and pepper.
- Melt 2 tablespoons of Shedd's Spread Country Crock® Spread in a 12-inch skillet over medium-high heat and sauté the seasoned shrimp, turning only once, for three minutes or until they turn pink. Remove the skillet from heat and add the tequila. Carefully ignite the tequila with a long match. Flame the shrimp for 10 seconds and then cover the skillet to extinguish the flame. Add the cream. Sprinkle with chili powder and, if desired, serve with Seasoned Rice*.
- *Seasoned Rice: Bring 4 cups of water, 2 cups of rice, 2 chopped serrano peppers, and one tablespoon of Knorr® Chicken Flavor Bouillon to a boil over high heat in a three-liter pot. Reduce heat to medium, cover, and cook for 20 minutes or until the rice is tender. Fluff the rice with a fork and add 1/4 cup of chopped cilantro and 1/8 teaspoon of black pepper.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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