Margarita Shrimp Stir-Fry
Serves 2
Cup Frozen (Thawed) Margarita Mix
1 Teaspoon Grated Lime Peel
Pound Uncooked Deveined Peeled Medium (26 to 30 Count) Shrimp, Thawed If
Frozen, Tail Shells Removed
1 Tablespoon Butter or Margarine
Medium Green Bell Pepper, Cut Into Thin Strips
Medium Red Bell Pepper, Cut Into Thin Strips
1 Tablespoon Finely Chopped Cilantro
1 Cup Uncooked Instant White Rice
1 Cup Water
- In small bowl, stir margarita mix and lime peel. Reserve 2 tablespoons mixture. Add shrimp to remaining mixture; toss to coat. Cover and refrigerate 30 minutes to marinate.
- In 10-inch nonstick skillet, melt butter over medium-high heat. Cook green and red bell peppers in butter 2 to 4 minutes, stirring occasionally, until crisp-tender.
- Remove shrimp from marinade; discard marinade. Stir shrimp into mixture in skillet. Cook 1 to 2 minutes, stirring occasionally, until shrimp is pink. Stir in reserved 2 tablespoons sauce and the cilantro. Cook until heated through.
- Meanwhile, cook rice in water as directed on package, omitting butter and salt. Serve stir-fry over rice.
Tip:
Chicken is a great substitute for shrimp. Cut pound of boneless skinless chicken breasts into 1-inch pieces; cook until no longer pink in the center. Try basmati or jasmine rice – start the rice before you cook the peppers, preparing as directed on the package.
Credit: Just the Two of Us
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