Wild-Caught Margarita Fire Shrimp Recipe Video
Chef Keith Snow creates a delicious dish with wild-caught shrimp, local South Carolina rice, and top-shelf tequila.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
Wild shrimps
2 fresh limes
Garlic
Shallots
Olive oil
Chipotle pepper
Tequila
Organic black beans
Organic coconut milk
Fresh cilantro
Salt
Directions
Roll the limes, cut and squeeze out the juice.
Nicely mince garlic and shallots.
Heat olive oil in a pan and put in the aromatic ingredients in it.
Put in the chipotle pepper. Then the shrimps.
Toss them for a while and add the lime juice. Add some salt.
When the shrimps are pink, they are done.
Flambe the shrimps with some tequila, always remove the pan from the flame while adding tequila.
Keep the pan back on the stove.
Add some organic black beans, some organic coconut milk and some fresh cilantro.
Mix them up and the dish is ready.
Serve the shrimps with organic North Carolina rice.
Nicely mince garlic and shallots.
Heat olive oil in a pan and put in the aromatic ingredients in it.
Put in the chipotle pepper. Then the shrimps.
Toss them for a while and add the lime juice. Add some salt.
When the shrimps are pink, they are done.
Flambe the shrimps with some tequila, always remove the pan from the flame while adding tequila.
Keep the pan back on the stove.
Add some organic black beans, some organic coconut milk and some fresh cilantro.
Mix them up and the dish is ready.
Serve the shrimps with organic North Carolina rice.
