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Marinade: 1/3 cup tequila; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lime juice; 1 tablespoon minced garlic; 1 tablespoon minced jalapeno pepper, with seeds; 1 teaspoon ground coriander; 1/2 teaspoon fresh ground black pepper.
1) Whisk all together in a small bowl; 2) Put the shrimp in a large zip-lock heavy-duty plastic bag; 3) pour in the marinade and press the air out and seal bag turning the bag to distribute the marinade and refrigerate 30-45 minutes; 4) Remove shrimp from bag and discard marinade; Thread shrimp onto skewers; Grill over direct heat 2-4 minutes, until the shrimp are just opaque in the center and firm to touch, turning once halfway through grilling time.
Rice: 1 box brown rice; 1 can jalepeno petite diced tomatoes; 1 can green enchilada sauce.
1) Cook brown rice; 2) When finished, mix both cans with rice and stir.
Corn Bread: Make your favorite.
Beer: As with anything, I love me some hops. For this meal with it's smokey, peppery taste, I really like the coarse hops that come in the Great Lakes Burning River, poured into a nice frosty glass.
1 comment:
The recipe for the shrimp sounds awesome! We'll have to try it. Hope all is well and boy that little one sure is funny!
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