The Pioneer Woman Tasty Kitchen
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Kickin’ Tequila Shrimp

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

This is a recipe I developed for my Daytime show on TV. After we taped the 4-minute cooking segment, all of the camera guys swooped in and devoured the entire dish!

Ingredients

  • 1 pound Jumbo Shrimp, Peeled & Deveined
  • 3 Tablespoons Butter, Divided
  • 2 cloves Garlic, Finely Minced
  • 1 whole Small Onion, Sliced
  • 1 whole Red Bell Pepper, Sliced
  • ½ cups Chopped Tomatoes
  • ¼ cups Fresh Cilantro Leaves, Loosely Packed
  • ½ cups Tequila
  • 5 dashes Tabasco Sauce (or Other Chile Sauce)
  • 2 teaspoons Fresh Lime Juice
  • ⅛ teaspoons Freshly Ground Black Pepper
  • ½ teaspoons Salt
  • ½ cups Sour Cream
  • 1 whole Avocado, Sliced Into Wedges

Preparation

1. Heat just 2 tablespoons of the butter in a large saute pan over high heat. When butter starts bubbling, add the shrimp and cook for 2 minutes, until halfway cooked through. Remove the shrimp from the pan.

2. Return pan to the stove and add the remaining 1 tablespoon of the butter. When hot, add the garlic, onion and bell pepper. Saute for 5 minutes. Add the tomatoes, cilantro and return the cooked shrimp back into the pan.

3. Pour in the tequila, let simmer for 30 seconds. Pour in the Tabasco sauce, lime juice, season with salt and pepper and finally stir in the sour cream. Serve with avocado wedges on the side.

4 Comments

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annabella10 on 10.19.2009

This was a great recipe with great flavor! The crispy red pepper and lime with tequila made it taste really fresh.

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pioneerwomanintexas on 9.22.2009

I have to try this!!! It looks heavenly.

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poenut on 9.1.2009

Mmmm yum…let me guess though: remove the pan from the heat before you add the Tequila? lol. I could see that going horribly horribly wrong for me, lol.

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jeanelle on 9.1.2009

Ooooooooh! Can’t wait to make this!

One Review

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jennifermarissa on 8.18.2010

This was a fantastic simple meal for a weeknight dinner. A couple of notes: (1) I halved the recipe for two, and didn’t feel like the tequila flavor came through very well, so if you are halving I would use just a little less than the original recipe; (2) after plating and tasting the dish I put a few more dashes of hot sauce on and I felt it really brought all the flavors together, so I would recommend either adding a lot more than the recipe calls for, or put the hot sauce out on the table so people can add to their liking; (3) I think this recipe would work equally well with other proteins, especially chicken. Great recipe Jade!

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