Have you ever tasted tequila shrimp with orzo? If not, then you have a perfect opportunity to cook the dish right now! It takes around an hour to cook it, but the taste and aroma of it will definitely appeal to you!
- shrimp : 700 g
- sea salt : 1 tsp
- unsalted butter : 2 Tbsp
- tequila : 0.5 cup
- sour cream : 0.75 cup
- shallot : 2 piece (thickly sliced)
- orzo : 100 g
- lime : 2 piece
- tomato paste : 2 Tbsp
- goya seasoning packet : 1 piece
- cilantro : 0.5 bunch (fresh)
- chicken broth : 0.5 cup (or more)
Stages of cooking
Peel the shrimps first and heat the chicken broth. As soon as it starts boiling, add goya packet, tomato paste, salt and black pepper. Saffron will be a nice addition to the dish as well. Cook the orzo until it absorbs the liquid. If it is a bit dry, add olive oil and tomato paste.
While the orzo is boiling, season the shrimp with black pepper and sea salt. Sprinkle with lime juice, stir well and set it aside for about 10 minutes.
Now, slice the shallots. The slices should be thin, but you can chop the shallots roughly as well.
Take a large frying pan, heat it on medium fire and melt butter in it. Toss the shrimps in it for about 2-3 minutes.
Add the shallots and keep cooking for one more minute. If you like spicy dishes, you can add chopped jalapeno as well.
Take the frying pan away from heat and add tequila. Now, carefully light the shrimps. They should flare up and put themselves out in about a minute or so. Shake the frying pan carefully while the shrimps are flaring.
Add cilantro and sour cream. Serve hot with orzo! Bon appétit!