Sautéed Shrimp with Margarita Sauce
1/2 cup uncooked rice
1 tablespoon red bell pepper or zucchini or tomato, diced
2 tablespoons pure olive oil
2 tablespoons shallots, minced
1 garlic clove, minced
5 local, wild-caught shrimp, peeled and deveined
Juice of 1 lime
3 tablespoons triple sec and tequila (1:1 ratio)
1/4 cup organic black beans
1/4 cup organic coconut milk
3 tablespoons chopped fresh cilantro
Kosher salt, to taste
Freshly ground black pepper, to taste
Cook the rice according tot the package instructions, adding 1 tablespoon red bell pepper or other vegetable.
When the rice is done, tightly pack it into two 4-ounce ramekins. turn out the molded rice onto two serving plates.
Heat the oil in a skillet over high heat. Add the shallots and garlic and sauté them for 1 minute.
Add the shrimp and sauté them for 3 minutes. Add the lime juice and cook for another minute. remove the pan from the heat and deglaze the pan with the liquors. Return the pan to the heat and add the beans, coconut milk, and cilantro. Season with salt and pepper.
Cook for a minute or two longer to reduce the pan sauce; then serve.
Makes 2 servings.
From “The Harvest Eating Cookbook” by Keith Snow