Margarita Shrimp with Pecan “Dirty” Rice
Cooking Instructions
Pecan “Dirty” Rice
Ingredients
1 (8.8-oz) packet precooked red beans and rice2 tablespoons fresh cilantro, coarsely chopped
2 cups fresh baby spinach leaves
1/2 cup pecan pieces
1/2 cup french-fried onions
1 tablespoon green pepper sauce
Steps
- Microwave rice following package instructions. Meanwhile, chop cilantro.
- Place rice in serving bowl; stir in remaining ingredients. Cover until ready to serve.
Margarita Shrimp
Ingredients
32 peeled/deveined shrimp (about 1 lb)1 (10-oz) can frozen margarita mix
1/2 bunch fresh cilantro, finely chopped
8 (6-inch) wooden skewers
1 tablespoon green pepper sauce
1/2 cup plain whole milk Greek yogurt
2 tablespoons canned cream of coconut
1/4 teaspoon ground red pepper
Cooking spray
1/2 teaspoon kosher salt
Prep
- Thaw shrimp, if needed. Preheat grill (or grill pan).
- Set margarita mix out to thaw. Chop cilantro (1/2 cup).
Steps
- Place 4 shrimp on work surface; lay hand flat on shrimp and push pointed end of skewer through tails, then heads, so shrimp will lie flat (repeat with remaining shrimp and skewers). Arrange skewers in single layer in shallow dish (wash hands). Whisk margarita mix and cilantro until blended; reserve 1/2 cup for later use. Pour remaining marinade over shrimp, turning to coat both sides; let stand 10 minutes to marinate.
- Stir pepper sauce into reserved marinade mixture; set aside. Whisk yogurt, cream of coconut, and red pepper until blended; set aside.
- Remove shrimp from marinade (discard marinade) and coat with spray. Place shrimp on grill; grill 1–2 minutes on each side and just until shrimp turn pink and opaque. Brush shrimp with reserved marinade mixture during last minute of cook time.
- Place yogurt sauce on plate; top with shrimp and sprinkle with salt. Serve.
Recipe Source...Publix Aprons Recipes
