Drunken Shrimp 2

Drunken Cilantro Shrimp Recipe

I was in the mood for both seafood and Mexican, but tacos or fajitas weren’t going to cut it.  While I wasn’t sure what direction I was going to go in, I decided to just creative with some ingredients in the fridge.

The evolution of the dish was a natural progression– spicing up favorite Mexican ingredients like lime and cilantro with a kick of bottled beer.  The result? Delicious “drunken” cilantro shrimp.  Quick, easy and light!

It’s a great option when you’re craving Mexican, but aren’t craving some of the fatty and heavy ingredients (I’m talking to you cheese and sour cream!).    

 

What you’ll need: (for 2 servings)

  • 1lb of shrimp, peels on (this helps the shrimp to absorb and saturate the flavors)
  • 1/4 cup of light or Mexican beer (or your beer of choice)
  • 1/4 cup chicken broth (I used bouillon)
  • 1 tbsp light butter (optional)
  • Lime juice, fresh or bottled
  • Handful of cilantro
  • Ground cumin
  • 1/2 red pepper chopped
  • 1/2 small white onion
  • 1/2 tbsp Extra Virgin Olive Oil (EVOO)
  • 3 cloves of garlic, chopped
  • Hot sauce
  • Salt and pepper
  • 2 servings of rice
  • Sliced avocado
  • Refried or black beans, optional

Procedure:

  • Marinate shrimp (peels on) in fresh lime juice, cumin, salt, pepper and cilantro (marinate for up to 24 hours, but if you only have 30 minutes, then that works!)
  • Saute onions and garlic in EVOO first, then add peppers after they start to soften
  • Add chicken broth or bouillon
  • Bring to a boil, add light butter and beer; simmer
  • Add fresh squeezed lime or 1/2 tbsp bottled; add cilantro to taste
  • Add dashes of hot sauce to taste
  • Add shrimp and cook for 5-8 minutes covered, uncover and simmer
  • Serve over rice (and beans optional)
  • Add extra cilantro and sliced avocado as garnish; include hot sauce on the side for extra flavor and heat!
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