Saturday, May 2, 2015

Margarita Shrimp

Margarita Shrimp

Tampa Treasures Cookbook
The Junior League of Tampa 

I have found this cookbook today while out shopping for some children's books. It was in a huge bin of some old microwave cookbooks, budget cookbooks, and product cookbooks. It was pretty much like finding a treasure. I sat down at lunch and started flipping through this and this is quickly become one of my top favorite cookbooks. All the recipes look delicious and are quick and easy to make. I am definitely glad this cookbook found its way into my collection.

 What initially drew me to this recipe with the ease and simplicity. It was also a quick meal it was done within 20 minutes. My supermarket had colossal shrimp so I took advantage of those, they don't come around very often. When buying shrimp I always try to buy wild shrimp rather than farm raised. It is more expensive, by about $2 more a pound. Wild shrimp are healthier, better for the environment and most importantly, taste better.

5 tablespoons olive oil
1 1/2 pounds large fresh shrimp peeled and deveined
Half cup whole green onions, minced
Two large cloves garlic, minced
Quarter cup tequila
2 tablespoons fresh lime juice
1 teaspoon coarse salt
Lime wedges (optional)

 Heat oil in large skillet over medium high heat. Add shrimp, green onion and garlic; cook for one minute. Remove from heat; add tequila. Return to heat. Bring to boil, scraping up any browned bits in pan. Transfer to bowl; toss with lime juice and salt. Garnish with lime wedges; serve warm or cool. If desired, serve with rice. 

Service 4 main dish and 6 first course servings.

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