Last Friday ended up feeling like the end to a super busy week. Three weeks into school, soccer, a new routine, and busy schedule. We have been balancing drop offs and pick ups, and I have been praying that I don’t forget a child in the shuffle! {Seriously!}
One of the best places for me to filter out all the feelings of shuffle and hustle is in the kitchen. There is nothing like a knife in my hand chopping, and the smells of garlic sautéing. Samantha is at an age where she can run wild outside for little bits of time, and my Addie Girl loves to stand on her stool next to my side and eat, taste, touch and feel. This girl has a passion for food and the kitchen like here mama, and she seems widely satisfied these days standing near me while I prep dinner or watch Peppa Pig on the couch.
One of my favorite shrimp recipes is one that my mom tried out a couple years ago. I can’t remember where she stumbled across it, but I just figured out today that it’s an Emeril Lagasse original recipe that we have tweaked a bit.{All ingredients can be purchased at Traders…One stop shop!}
Currently, one of the best wild shrimp (always wild!) buys is from Trader Joes. The Wild Argentinian Shrimp is in a red bag and priced at $9.99 a bag. I usually buy 4-5 bags when they are in stock, and I have been known to substitute the frozen wild Langoustine lobster tails in a pinch if I run out of the wild shrimp! I serve it over a bed of coconut rice with lots of cilantro and lime wedges on the side.
Here it is…Enjoy!
3 tablespoons olive oil
6 tablespoons butter, divided
2 pounds large shrimp, peeled and deveined
1 1/4 teaspoons salt, divided
3/4 teaspoon red cayenne pepper, divided
3/4 cup finely chopped white or sweet onion
1/4 cup minced jalapeno
1 tablespoon minced garlic (I use more!)
1/4 cup lime juice
1/4 cup white tequila
1 cup chicken broth
2 tablespoons minced cilantro leaves, for garnish
In a large skillet over medium-high heat, heat the oil until hot but not smoking. Add 1 tablespoon of the butter. Season the shrimp on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the chipotle chili powder and cook, in 2 batches, until lightly golden and almost cooked through, 2 to 3 minutes. Transfer the shrimp to a platter and cover loosely to keep warm. Add the onion, all peppers and garlic to the skillet and cook until soft, 3 to 4 minutes. Add the lime juice and tequila and cook scraping any browned bits from the pan, until almost nearly evaporated, about 2 minutes. Add the chicken broth to the pan and cook until reduced by half, 2 to 3 minutes. Remove the pan from the heat and add the remaining butter, salt and chili powder, swirling to melt and incorporate. Return the shrimp to the pan to re-warm then serve immediately, with the pan juices and garnished with the cilantro.
*My mom and I always double the sauce, to make it extra soupy over the coconut rice! Double the lime juice, tequila, and chicken broth!
**Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/shrimp-with-lime-chiles-tequila-recipe.html?oc=linkback
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