| |
| INGREDIENTS |
| ¼ tsp |
kosher salt |
| ¼ tsp |
crushed red pepper flakes |
| ½ tsp |
chili powder |
| ¼ tsp |
ground cumin |
| ¼ tsp |
freshly ground black pepper |
| 1 tsp |
water |
| 1 lb |
large shrimp, peeled and deveined (about 16) |
| 1 tsp |
canola oil |
| 2 tsp |
minced garlic |
| ¼ c |
tequila |
| 2 tbsp |
fresh cilantro, minced |
| 1 tbsp |
fresh lime juice |
|
|
|
| RECIPE |
- Combine salt, red pepper flakes, chili powder, cumin, black pepper and water together to form a paste, set aside.
- Prepare shrimp and place in medium bowl, add spice mixture and coat shrimp.
- Heat a large nonstick skillet over medium-high heat, add oil and then sear the shrimp for 1 minute per side.
- Add garlic and continue to sauté for an additional minute stirring frequently so the garlic does not burn.
- Remove pan from heat and add tequila, cilantro and lime juice, carefully return to heat (tequila may flame) and continue to sauté until shrimp are opaque and cooked through.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
4 shrimp
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
170 |
|
| Total Fat |
3 g |
| Saturated Fat |
0 g |
|
| Sodium |
375 mg |
|
| Total Carbohydrates |
1 g |
|
| Fiber |
trace g |
|
| Protein |
24 g |
|
|
|
