Tequila Lime Shrimp

Tequila Lime Shrimp 

For the Compound butter: 

1/2 cup of butter at room temp 

2 cloves of garlic (minced) 

1 diced chipotle in adobo sauce (if yours is already diced, use 2 T)  

Juice of half a lime 

2 T minced fresh cilantro 

Pinch of Salt and Pepper 

2 pound peeled, deveined raw shrimp 

1 whole Hatch Green Chile, finely diced (If you cannot find a fresh, use 1/2 cup canned diced fire roasted hatch green chile)  

1 Red Bell Pepper, finely diced 

1 Jalapeño (De-seeded, membrane removed, finely diced) 

1/4 cup finely diced cilantro 

1 Roma tomato (Diced) 

1/4 cup diced green onions (whites only, dice and reserve the green part for garnish) 

1/2 cup tequila 

4 T compound butter (Recipe above) 

1. Mix all of the compound butter ingredients together in a bowl. Place mixture on a piece of wax paper and shape into a log. Place butter in refrigerator to harden and you continue with the rest of the recipe. 

2. Place a cast iron pan on your grill, turn the grill to hit and allow pan to heat for about 15 minutes. 

3. Add shrimp, peppers, chiles, tomato and green onions to cast iron skillet and stir until shrimp are about halfway cooked. 

4. Take pan off heat and add tequila. 

5. Return pan to heat and ignite with a blowtorch. 

6. Once flame has extinguished, add the juice of 1 lime, compound butter and tomato and continue to cook until shrimp are fully cooked. 

7. Add a pinch of salt and pepper, garnish with green onion tops and some fresh diced cilantro and serve over rice (I used cilantro – lime rice). 

Cilantro Lime Rice Recipe: 

2 cups extra long grain rice or basmati rice  

3 cups water 

2 t salt  

Juice of 1 lime 

6 T Fresh Chopped Cilantro 

6 T Avocado oil  

1. Place rice, water and salt into rice cooker and cook. Add remainder of ingredients, mix into rice and serve! 

Equipment used: 

Turbo Propane Grill 

Ninja Foodi 10-in-1, 8 Quart XL Pressure Cooker Air Fryer Multicooker (for the rice) (Link is for current model ) 

Lodge 13.25” Cast Iron Skillet