Margarita Shrimp Pipette IMAGE Image by: Margarita Shrimp Pipette IMAGE Author: Canadian Living

Tomato-scented rice pilaf topped with red beans is the perfect authentic accompaniment to tequila-kissed shrimp. Serve with lemon wedges for an extra burst of acidity.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2015

Ingredients

SAUTÉED RED BEANS:
  • 2 teaspoons olive oil
  • half small onion finely chopped
  • 1/4 teaspoon dried oregano
  • pinch salt
  • 1 cup canned red kidney beans drained and rinsed
  • 1 tablespoon chopped fresh cilantro
TEQUILA SHRIMP:
  • 2 teaspoons olive oil
  • 450 g jumbo shrimp (21 to 24 count) peeled and deveined
  • 1/3 cup white tequila
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh cilantro
TOMATO RICE PILAF:
  • 2 tablespoons olive oil
  • half small onion finely chopped
  • 4 cloves garlic minced
  • 1 cup long-grain rice rinsed
  • 1 cup sodium-reduced chicken broth
  • 3/4 cups tomato juice
  • 1/4 teaspoon salt

Method

TOMATO RICE PILAF: In heavy-bottomed saucepan, heat oil over medium-high heat. Cook onion and garlic, stirring, until softened, about 4 minutes. Stir in rice until well combined. Stir in chicken broth, tomato juice and salt. Bring to boil; cover and reduce heat to low. Cook until liquid is absorbed, about 15 minutes. Remove from heat; let stand, covered, for 15 minutes. Fluff with fork.

SAUT?ED RED BEANS: Meanwhile, in a small skillet, heat oil over medium heat. Cook onion, oregano and salt, stirring, until onion is softened, about 5 minutes. Add beans; cook, stirring, until heated through, about 2 minutes. Stir in cilantro; keep warm.

TEQUILA SHRIMP: In large skillet, heat oil over medium-high heat. Cook shrimp, stirring frequently, just until pink. Add tequila; cook, stirring, until most of the liquid is evaporated and shrimp are opaque, about 2 minutes. Stir in lemon juice.

To serve, transfer rice to platter; top with beans and shrimp. Sprinkle with cilantro.

Sunwing resorts



The vibrant flavours of a margarita combine in the quintessential cocktail—and they're also a tangy, punchy addition to fresh seafood or fish. Here, Chef Freddy, who manages the Food & Beverage team at Royalton Riviera Cancun, a Sunwing.ca exclusive resort, finishes saut?ed shrimp with a splash of a?ejo tequila and a generous squeeze of lime. He rounds out the dish with tomato-scented rice and saut?ed red beans, flavoured with epazote, a pungent herb that grows all over the Caribbean, but is difficult to find elsewhere.? In Canadian Living's Tested-Till-Perfect version, we re-created some of the herb's signature flavour by adding dried oregano.

We took the trip–now it's your turn! Enter for your chance to win The Canadian Living Culinary Escape with Sunwing.ca.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 649 mg
  • Sugars 4 g
  • Protein 28 g
  • Calories 483.0
  • Total fat 14 g
  • Potassium 495 mg
  • Cholesterol 149 mg
  • Saturated fat 2 g
  • Total carbohydrate 52 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Margarita Shrimp Pipette

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