Recipe Contest Winner – Kimberly Franz
4 servings
12 ounces Contessa medium Uncooked Tail-On Shrimp
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon finely chopped chipotle pepper in adobo sauce
1 teaspoon chili powder
1 teaspoon ground cumin
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons tequila
1/2 teaspoon kosher salt
4 cups cooked rice
Chopped green onions
Fresh lime and orange slices
Thaw shrimp according to package directions.
Heat oil in a large saute pan over medium-high heat.
Add shrimp, garlic, chipotle pepper, chili powder and cumin to pan.
Saute in skillet, mixing ingredients and turning often for 1 minute.
Add lime juice, orange juice, tequila and salt to shrimp.
Saute another 2-3 minutes until shrimp turn pink and ingredients are combined and cooked through.
Serve over cooked rice and garnish with chopped green onions and fruit slices.
Posted on 09/29/2015 at 12:58 AM
