Monday, October 15, 2007

Tequila Lime Shrimp Burrito

(Makes 4 burritos.)

This is an oldie but a goodie. We made this when we lived in Seattle in 1996. We don't often do fish, but when we do we like to do it up real good.

First off, we won't cover all of the fixings, we will assume that you can handle the refried beans, rice, and torillas. (if not, we will cover them someday, I'm certain, so keep checking.) A quick aside about the rice. We make about a cup of rice. We sub out about a quarter cup of the water used to cook the rice for lime juice.

First, since we will be working with fish, we make the items that require veggies and prep first. So do all your veggie prep, make your rice, open your can of refried beans (Rosarita vegetarian brand is good, if you can get it,) and make your guacamole.

Step one for the guacamole. This guacamole was taught to me by a friend from Guatamala. Keep it simple. Avocado, salt, and lime. Mash. Eat. Of course, I messed with that, and I add some freshly chopped herbs. Gather up two scallions, some basil leaves, an avocado, some cilantro.

Step two: Chop up all that stuff.

Step three, mash the avocado with a fork, add some lime juice and some salt, and all those diced herbs.

Now we can dirty our hands with the shrimp. You need about a quarter pound of 25 to 30 count shrimp in their shells. Split their arched backs with the shell still on, and clean out the "tamale" with the point of your knife and running water.

The split shell makes them very easy to peel. Just hold by the tail, push them out of the shell, and give a little twist.

Once they are all done, get the things ready to cook those shrimp: About a tablespoon of olive oil, a healthy pinch (about 1/2 teaspoon) of cumin and chili powder, one quarter of a large sweet onion, 2 cloves of diced garlic, a diced jalepeno, (ribs and seeds removed, or not, if you want it to be hot,) 1/2 shot of lime juice, 1 shot of top shelf tequila, and a pinch of salt and pepper to taste.

Heat the oil in a skillet or dutch oven over medium high heat till it shimmers.

Add the cumin and chili powder, and cook till it sizzles.

Add the onion, garlic, and jalepeno and cook till the onions begin to brown.

Add the tequila, lime juice, salt, pepper and shrimp.

Cook till the liquid evaporates and the shrimp are cooked through.

Assemble. Opinions vary, but we prefer rice, beans, shrimp, guacamole and a nice tasty salsa.

1 comment:

Anonymous said...

I loved this - my best friend and I made this and it turned out better than me thought. We added mexican seasoning to it for a a spicier kick.