Wild Woman Kitchen

Blanco tequila marinated ‘drunken’ shrimp and scallops make a delicious combination with warm spices, onions, and sweet and hot peppers.

Sometimes you just have one of those days where you need a recipe that has the word drunken in it! Ha ha. The alcohol in the tequila cooks out during the process so if you really need a drink you’re going to have to make one of my margarita recipes.

Be sure to use a clear tequila such as as blanco, silver, or plata.

Other cultures, notably the Chinese, also famously have drunken shrimp recipes. The difference is primarily the alcohol and a few minor ingredients.

Serve with Crispy Cilantro Lime Rice or Coconut Rice With Mango.

EQUIPMENT: large flat glass dish

Drunken Lime Shrimp and Scallops

Recipe by Anna Stockel Cuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

10

minutes

Ingredients

• 1 1/2 lbs medium shrimp, peeled, and deveined

• sea salt

• freshly ground black peppercorns

• 2 tablespoons olive oil, divided

• 2 limes, freshly squeezed

• 1 Meyer lemon, freshly squeezed

• 1/4 cup blanco tequila

• 2 teaspoons favorite hot sauce, I use Frank’s

• 1/2 teaspoon fresh oregano leaves stripped from a sprig

• 1/2 teaspoon cumin seeds

• 1 teaspoon chopped garlic from a jar

• 1 yellow onion, cut into very thin wedges

• 1 green bell peppers, seeds and ribs removed, cut into bite-sized strips

• 1 red bell pepper, seeds and ribs removed, cut into bite-sized strips

• 1/2 jalapeño pepper, seeds and ribs removed, cut into bite-sized strips

• 1/4 cup chopped fresh cilantro

• 1 lime, cut into 4 wedges

Directions

• Cut shrimp lengthwise down the middle. Season with salt and pepper to taste.
• In a large glass dish add and mix thoroughly 1 tablespoon oil, lime juice, lemon juice, tequila, hot sauce, and oregano.
• Add shrimp and scallops.
• Heat remaining oil in a cast iron skillet over a medium-high heat until it shimmers.
• Add cumin seeds and stir until they begin to pop.
• Add garlic, onion, and peppers and sauté until onions are translucent.
• Add the shrimp-scallop mixture to the skillet and bring to a boil.
• Immediately lower heat to medium and stir until shrimp turn pink and scallops are just barely cooked.
• Remove from heat and stir in cilantro.
• Serve immediately with lime wedges.