What a splash of color this this spicy tequila shrimp dish will add to your table. You can adjust the heat by adding or subtracting the jalapeño peppers. In this recipe, Mexican vanilla extract complements the flavors of cinnamon, spicy chile peppers, thyme, and oregano. Add a margarita and some warm tortillas for a quick and tasty dinner.
For the tequila marinade
1/4 cup tequila
2 teaspoons Nielsen-Massey Mexican Pure Vanilla Extract
1 small stick cinnamon, preferably Mexican
3 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
3 garlic cloves, minced
3 teaspoons chopped fresh thyme
3 teaspoons chopped fresh oregano
For the shrimp
1 to 1 1/2 pounds medium shrimp, peeled and deveined
2 red onions, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 jalapeño chiles, stemmed, seeded, and finely diced
One 6-ounce can diced tomatoes
1/4 cup cool water
1 tablespoon cornstarch
Hot cooked rice
Make the shrimp
1. Add the shrimp to the tequila marinade and seal the bag, turning to coat the shrimp. Marinate in the refrigerator for 20 to 30 minutes, turning the bag occasionally.
2. Heat a large saute pan over medium-high heat. Add the shrimp and marinade. Saute until the shrimp begin to change color. Add the onions, bell peppers, the jalapeño chiles, and tomatoes. Cook until the vegetables are tender-crisp and the shrimp turn pink.
3. Combine the water and cornstarch in a small cup and mix until the cornstarch is dissolved. Cook the shrimp mixture for 3 to 4 minutes. Pour in the cornstarch mixture and cook until the mixture begins to thicken. Serve over hot cooked rice.
Recipe © 2008 by Nielsen-Massey Vanillas, Inc. All rights reserved.