Margarita Shrimp

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Karen: My husband made this up on a whim once, while we were in Belize. Not all of his experiments succeed, but this one did.

Mark: If you want to get really fancy with the presentation, put an ice-cream-scoop of rice in the bottom of one of those giant margarita glasses, then spoon the shrimp and sauce around the outside.

Serves 4 as an appetizer

Ingredients

1 lb 16-20 count shrimp
Peanut oil
Salt & black pepper
1 white onion
3 cloves garlic
1 small dried chili peppers
1 cup chicken stock

1 tsp ground cumin
¼ cup lime juice
½ cup blood orange juice
2 tablespoons tequila
½ tablespoon Mexican oregano
3 tablespoons orange marmalade, preferably rough cut

Instructions

  1. Peel the shrimp into a large bowl. Season lightly with salt and pepper. Add enough peanut oil to coat. Toss, cover and put in refrigerator.
  2. Slice onion to medium thickness. Peel and slice garlic thinly. Mince chili pepper.
  3. Sauté onion in a large fry pan or dutch oven with a small amount of peanut oil until they just start to brown.
  4. Add garlic and chilies to onions. Sauté until fragrant, 2-3 minutes.
  5. Add chicken stock. Simmer until liquid has nearly evaporated.
  6. Add cumin, lime juice, blood orange juice, tequila & oregano. Simmer until liquid thickens somewhat.
  7. Add marmalade. Stir and cook 2 minutes. Remove sauce from heat.
  8. Grill the shrimp until almost done...

OR

  1. Pour the sauce into a bowl. Clean the pan with paper towels. In a little more peanut oil, sauté the shrimp over high heat in batches, until caramelized on the outside, but not fully cooked through. Drain on paper towels while sautéing the next batch.
  2. Add cooked shrimp and sauce to the pan, and heat until shrimp is fully cooked. Check for salt and pepper.
  3. Serve with rice.