Chef Josh's Tequila Lime Shrimp

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Chimichurri Sauce

¼ cup parsley, flat leaf

½ cup cilantro

¼ cup scallions

½ tsp crushed red pepper

¼ tsp cumin seeds toasted ground


Cut parsley, cilantro and scallions chiffonade. Or grind all ingredients in food processor, depending on the style of sauce wanted.

Chorizo Saffron Rice

½ cup onion, Spanish diced

¼ cup green bell pepper, diced

¼ cup celery, diced

½ cup plum tomatoes, diced

1 TBSP garlic, minced

½ cup chorizo, chopped

¼ cup oil

1 TBSP kosher salt

1 tsp crushed red pepper

1 tsp tarragon, dry

1 tsp marjoram, dry

1 tsp cumin seeds

1 tsp saffron

1 cup parboiled rice

1 ½ cups water


Sweat vegetables, chorizo, and herbs in oil until soft. Add water and saffron,

bring to a boil. Add rice, reduce heat to simmer. Cook until liquid is mostly absorbed remove from heat.

Tequila Shrimp

12 Large Shrimp

8oz Tequila

4oz Agave Nectar

2 Fresh limes, squeezed

Salt and pepper to taste

Sautee shrimp with vegetable oil. Deglaze with Tequila. Squeeze lime juice and add agave nectar.

Baste shrimp with tequila reduction.