CHILIFIED TEQUILA LIME SHRIMP Recipe
by Chili Queen Diana Anderson of JD’s Chili Parlor
Serves: 4 people
Ingredients:
Hatch Saffron Rice:
2 cups Texamati Rice
3 1/2 cups Water
2 teaspoons Butter
1 small can Hatch Peppers (drained & chopped)
1 teaspoon Pink Sea Salt
1/4 teaspoon Turmeric
1/4 teaspoon Saffron (can add more turmeric if saffron not available)
Chilfied Tequila Lime Sauce:
1 1/2 cup JD’s Chili Parlor Original Fixin’s (can be found at H-E-B or jdschiliparlor.com)
1 lb. shrimp (peeled & deveined)
2 tablespoons Avocado Oil
1/2 tablespoon Garlic (diced)
1/4 cup Tequila
1/4 cup Lime Juice
1 tablespoon of Honey OR Fig Jam
1 teaspoon Pink Salt
1 teaspoon White Pepper
Veggie Sauté:
1/2 cup Zucchini (diced)
1/2 cup Portabella Mushrooms (diced)
1 Poblano Pepper (chopped)
1/4 cup Orange Bell Pepper (chopped)
1/4 cup Red Bell Pepper (chopped)
1/4 cup Yellow Bell Pepper(chopped)
1/4 medium White Onion (chopped)
1/4 medium Purple Onion (chopped)
1/2 tablespoon Garlic (diced)
2 tablespoons Avocado Oil
1 teaspoon Pink Salt
1 teaspoon White Pepper
Garnish:
1/2 cup Cilantro (chopped)
1 cup of Basil (chopped)
1 Lime (cut into wedges)
Directions:
Hatch Saffron Rice:
Start your rice first, ideally using a rice cooker. In which case, combine all ingredients in pot and follow appliance instructions. If using a pot, bring water to a boil, add remainder of ingredients, combine, cover and reduce heat to a simmer for 15 minutes. Remove from heat and let stand 5-10 mins covered.
Veggie Sauté:
Next, sauté onions and garlic in avocado oil over medium heat until beginning to soften. Add peppers, poblano, zucchini and mushrooms until soft. Season with salt and pepper. Approximately 7 minutes. Set aside.
Chilfied Tequila Lime Sauce:
In a separate pan, heat avocado oil over medium high heat then add garlic and brown, approximately 1-2 minutes. Sauté shrimp until slightly pink, approximately 3 minutes. Then add JD’s Original Fixin’s, tequila, lime, honey (or fig jam), salt and pepper and simmer for another 3-5 minutes, stirring to incorporate flavors and allowing the sauce to reduce and shrimp cooked until firm.
To finish, plate with approximately a half a cup of rice, creating a nest for the beautiful veggie sauté. Top with a half a cup of veggie sauté first then the ladle chilified tequila lime sauce in a line across your veggie/rice nest. Finally, garnish with basil, cilantro and lime wedges. This is a really bright summer dish chilified with wonderful veggies and luscious shrimp. Enjoy!
NOTES:
*Easily make this dish vegan by leaving out the shrimp and substituting fig jam or agave for honey.
*Easily make more budget-friendly by using one whole bell pepper of your choice and one onion of your choice.
*Easily make this dish keto-friendly by leaving out the honey and serving on zucchini noodles.
*The Chili Queen also recommends using chicken instead of shrimp, but feel free to use your imagination.
*Note: Image shows noodles not rice.
