Margarita Shrimp Pipette

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


  • 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
  • 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
  • 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


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 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.

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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


  • 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