This rice dish is a wonderful side to this south of the border dish. I sear the shrimp, deglaze with a little tequila and finish it off with fresh lime. Add a fresh salad along side for a complete meal!
- 1 pound shrimp, peeled and deveined
- 2 tablespoons canola oil
- 3 tablespoons tequila
- 3 teaspoons favorite taco seasoning
- fresh squeezed lime
- Fresh cilantro for garnish
for fiesta rice:
- 1 1/2 cups long grain rice
- 3 cups chicken stock
- 1 medium onion, finely chopped
- 3 cloves minced garlic
- 1/2 cup finely diced red bell pepper
- 1 jalapeño, finely diced
- 1 1/2 cups black beans, cooked and drained
- 2 cups corn
- 1 tablespoon unsalted butter
- 1 teaspoon cumin
- Kosher salt and pepper
- chopped cilantro for garnish
- lime juice from 1 lime
- Chopped tomato (optional garnish)
for rice: Heat butter and oil on medium heat in medium saucepan. Add onion, garlic and peppers. Sauté for several minutes until softened and fragrant. Add the rice and continue to sauté continuously so rice mixes with the vegetables and just starts to brown. Add corn, beans and stock to the saucepan and bring mixture to a boil. Reduce to a simmer, cover and cook for 20 minutes.
for shrimp: Pat shrimp dry with paper towel and season generously with salt, pepper and taco seasoning. In a large heavy bottom skillet, heat the oil to medium high. Add shrimp and sauté for about 3-4 minutes per side. At the end of the cooking process, add tequila and allow it to burn off (be careful you may get a bit of flambé). Squeeze fresh lime on shrimp.
To serve, place rice on large platter with shrimp on top. Garnish with a handful of fresh cilantro and diced tomato as desired. Enjoy!