Orange Tequila Shrimp with Cilantro Lime Rice and Beans

This orange tequila shrimp with cilantro lime rice and beans 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!

Wow everyone at your table–including yourself–with the simple orange tequila shrimp with cilantro lime rice and beans. 

 

Orange-Tequila Shrimp with Cilantro-Lime Rice and Beans

shrimp recipe from www.marthastewart.com; rice and beans an Apple a Day original

 

Ingredients:

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

 

Directions:

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.

yield: 4 servings

one year ago: sour cream muffins with cranberries and walnuts
two years ago:buttermilk cookies