The weather has been unseasonably warm in our neck of the woods lately. Temperatures have stayed in the 70’s for over two weeks and I’ve actually been having to run the air conditioner for short periods during the afternoon to keep the house cool. With the warmer weather comes lighter foods and brighter flavors, sort of a fond farewell to winter, which seems to have left us alone for now.
This dish is a direct reflection of the weather. I made it at the end of a nice warm day with crisp blue skies and the slightest of breezes. A storm had passed to the north of us and the wind carried the scent of water. The conditions were perfect, and as the sun started sinking over the plains it almost felt like we were near the ocean, not 300 miles away from it. It made me want shrimp and a good margarita.
Unfortunately, there wasn’t enough tequila in the house to make more than one drink and it would have been rude to have one without my wife. Facing this truth, I decided to simply combine the flavors. I marinated the shrimp in the margarita. A little Spanish rice made from my wife’s grandmother’s family recipe and all was good with the world. I couldn’t go to the ocean, but the flavors of the ocean came to us. Perfect.
Serving Size: 1
Amount Per Serving: Calories: 416Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 120mgSodium: 868mgCarbohydrates: 58gFiber: 2gSugar: 31gProtein: 17g
What I would have done Differently had I thought of it at the time:
Make sure that you don’t marinate the shrimp for longer than 20 minutes! I did and the tequila flavor was a bit overwhelming. I’ve already adjusted the amount of tequila in the recipe down a bit.
Other than that, I’m in love with this recipe. It’s something I’ll happily make again.
Links to other recipes like this:
- Drunken Chili-Lime-Sherry Shrimp with Garlic, Scallions, Sweet Peppers and Ramen Noodles
- Brisket Wrapped Shrimp
- Drunken Chili Shrimp with 3 Bean and Cucumber Salad