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Tequila Lime Shrimp

Makes: 6 servings
Marinate 2 hrs Cook 7 mins
Tequila Lime Shrimp
Ingredients
  • 1  pound  fresh or frozen medium shrimp in shells
  • 8  ounces  fresh or frozen sea scallops
  • 1/4  cup  lime juice
  • 1/4  cup  snipped cilantro
  • 2  tablespoons  cooking oil
  • 2  tablespoons  tequila
  • 2  cloves garlic, minced
  • 1 - 2  teaspoons  bottled hot pepper sauce
  • 1/2  teaspoon  dried oregano, crushed
  • 1/2  teaspoon  ground cumin
  • 1/2  teaspoon  pepper
  • 1  large onion, cut into thin wedges
  • 1  large green sweet pepper, cut into bite-size strips
  • 1  large red sweet pepper, cut into bite-size strips
  • 1 1/2  cups  sliced fresh mushrooms
  • 6 9 - 10  inches  warmed flour tortillas
  • 6  ounces  shredded Monterey Jack cheese or Chihuahua cheese (1-1/2 cups)
  •  Lime wedges
Directions

1. Thaw shrimp and scallops, if frozen. Peel and devein shrimp. Rinse shrimp and scallops. Cut scallops in half; set aside. In a mixing bowl stir together lime juice, cilantro, 1 tablespoon of the oil, tequila, garlic, pepper sauce, oregano, cumin, and pepper. Add shrimp and scallops.

2. Cover; chill 2 hours, stirring occasionally. Meanwhile, in a large skillet cook onion and peppers over medium-high heat in remaining oil for 2 minutes. Add mushrooms. Cook and stir 2 minutes more. Add shrimp mixture to skillet; bring to boiling. Cook and stir for 3 minutes or until shrimp are pink and scallops are opaque. Using a slotted spoon, fill each tortilla with about 3/4 cup shrimp mixture. Top with cheese. Roll. Spoon a small amount of remaining shrimp mixture with some of the juices over rolls. Makes 6 servings.

Nutrition Facts (Tequila Lime Shrimp)
  • Servings Per Recipe 6,
  • cal. (kcal) 354,
  • Fat, total (g) 14,
  • chol. (mg) 115,
  • sat. fat (g) 5,
  • carb. (g) 27,
  • fiber (g) 3,
  • pro. (g) 27,
  • vit. A (RE) 258,
  • vit. C (mg) 66,
  • sodium (mg) 396,
  • calcium (mg) 242,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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