All the margarita makings in this recipe will put you in the mood and the fiesta of flavors will insure fun. I like to serve with avocado slices as an appetizer.
Makes 4 servings
4 tablespoons orange liqueur, divided
3 tablespoons lime juice, divided
2 tablespoons tequila
2 tablespoons olive oil, divided
1/2 teaspoon minced garlic
1/2 fresh jalapeno pepper, seeded and minced
Salt to taste
2 tablespoons finely chopped fresh cilantro
1 1/2 pounds medium-large peeled shrimp
1 tablespoon all-purpose flour
3/4 cup fat-free chicken broth
Finely chopped cilantro, garnish
1. Combine 1 tablespoon orange liqueur, 1 tablespoon lime juice, tequila, 1 tablespoon olive oil, garlic, jalapeno pepper, salt and cilantro in resealable plastic bag; add shrimp. Refrigerate 1 hour.
2. In large nonstick skillet, add shrimp, discarding marinade and cook until shrimp are done, about 5-7 minutes. Remove from pan.
3. In same pan, add remaining 1 tablespoon oil, and add flour, stirring for one minute. Gradually add chicken broth, stirring, and bring to boil, cooking until thickened.
4. Stir in remaining 3 tablespoons orange liqueur and 2 tablespoons lime juice. Heat and return shrimp to pan. Serve. Sprinkle with cilantro, if desired.
Orange juice may be substituted for orange liqueur.
Nutritional information per serving:
Calories from fat 28%
Saturated Fat 1g
Dietary Fiber 0g
1/2 other carbohydrate,