Pic
Shrimp
1/4 cup butter
3 cloves garlic, chopped
1 1/2 pounds medium shrimp - peeled and
deveined
4 tablespoons tequila
3 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
Rice
1 tablespoon butter
1/2 shallot, minced !
1 cup uncooked jasmine rice
3/4 cup coconut milk
1 cup water
1 pinch ground nutmeg !
1 (15 ounce) can black beans, rinsed and
drained
SHRIMP
Melt the butter in a large skillet over medium heat. Add the garlic;
cook and stir for about 30 seconds. Add shrimp; cook until
they start to turn pink, about 3 minutes. Pour in the tequila and
lime juice and season with salt and chili powder. Simmer until
the liquid has evaporated, about 3 more minutes. Pour shrimps
on a plate and garnish with cilantro. Serve with lime wedges.
RICE
Melt the butter in a small saucepan over medium heat. Stir in the
shallot, and cook until the shallot has softened and turned translucent,
about 3 minutes. Add the rice and stir until coated with
the butter. Pour in the coconut milk and water; season with nutmeg.
Bring to a boil over high heat, then reduce heat to mediumlow,
cover, and simmer until the liquid has been absorbed and the
rice is tender, about 18 minutes. Stir in the black beans, and cook
a few minutes until hot.
Sprinkle with lime juice