Cilantro and lime go hand in hand with this delicious seafood dish. A quick dish that can be prepared in under 10 minutes, it's perfect for any fast-paced menu. Serve with rice and a torn baguette!
Ingredients
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¼ cup unsalted butter – SGC# 054130
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¼ cup extra-virgin olive oil - SGC# 065312
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¼ cup finely chopped fresh cilantro stems plus 1/2 cup chopped fresh cilantro leaves, divided – SGC# 193201
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4 large garlic cloves, finely chopped – SGC# 192922
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1 crushed chile de árbol or 1/2 teaspoon crushed red pepper – SGC# 171033
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3 tablespoons (1 1/2 ounces) tequila
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1 ½ pounds peeled and deveined raw large shrimp, tail-on - SGC# 477240
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1 teaspoon kosher salt, plus more to taste – SGC# 052100
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¾ teaspoon black pepper – SGC# 169540
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3 tablespoons fresh lime juice – SGC#193238
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Torn baguette, for serving – SGC# SGC# 665246
Directions
Step 1
Heat butter and oil in a large skillet over medium-high, stirring often, until butter is melted. Add cilantro stems, garlic, and crushed pepper. Cook, stirring constantly, until very fragrant, 1 to 2 minutes. Remove skillet from heat and turn off heat.
Step 2
Carefully add tequila to skillet. Return to heat over medium-high; cook, stirring occasionally, until liquid has evaporated, about 1 minute. Add shrimp, salt, and black pepper; cook, stirring occasionally, until shrimp are opaque and cooked through, 4 to 5 minutes. Remove from heat. Stir in lime juice and cilantro leaves. Season with salt to taste. Serve immediately with torn baguette.
