This is what I call a great “company dish”. It presents beautifully and looks complicated, but in reality, the long name is the most complicated thing about it! I had this dish complete and on the table in less than 45 minutes, including prep time.
The flavors here were perfection, The tequila came through just enough, the jalapeño provided a perfect subtle kick, and the lime juice made it all taste fresh and lively. If you’re looking for a deceptively impressive dinner for company or you just want to yourself and your family to a yummy dinner, look no further. This one’s a winner!
Orange-Tequila Shrimp with Cilantro-Lime Rice and Beans
shrimp recipe from www.marthastewart.com
rice and beans an “Apple a Day” original
For the rice and beans:
2 c. water
zest and juice of one lime, divided
1 c. white or brown rice
1 tsp. coarse salt
1 tsp. freshly-ground black pepper
1 c. canned black beans, rinsed and drained
2 TBSP chopped cilantro, plus more for garnish
For the shrimp and sauce:
1 lb. large shrimp, peeled, deveined, and tails left on
1 TBSP olive oil
1 jalapeño, seeded and very finely chopped
2 cloves garlic, minced
zest of 1 lime, plus lime wedges for serving
coarse salt and freshly ground pepper
1 c. fresh-squeezed orange juice (from 2 oranges)
1/4 c. tequila
1 shallot, finely chopped
1 TBSP butter (I omitted)
lime wedges, for serving
1. In a medium saucepan, bring water, salt, and half the lime juice to a boil. Stir in rice, and reduce heat to a simmer. Cook according to package directions for the type of rice. Five minutes before the rice is finished cooking, add lime zest, remaining juice, pepper, beans, and 2 TBSP cilantro. Fluff with a fork until combined.
2. While the rice is cooking, in a medium bowl, combine shrimp, oil, half the jalapeno, half the garlic, and zest; season with salt and pepper. Refrigerate, covered, for at least 15 minutes and up to one hour. (I did mine for 15 minutes and it was great.)
3. Heat a gas grill on high or stove-top grill pan over high heat.
4. In a shallow saucepan, combine remaining jalapeño and garlic, one tsp. salt, pepper, orange juice, tequila, and shallots; bring to a boil over medium-high heat. Cook until mixture is thick and syrupy, seven to eight minutes. Stir in butter; keep warm.
5. Grill shrimp, turning once, until just opaque, about four minutes.
6. To serve, spoon rice and beans into a bowl or press one cup of mixture into a measuring cup or mold. Place in middle of bowl. Surround with shrimp, then drizzle shrimp with sauce. Garnish with lime wedges and additional sauce.