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Ingredients
| raw shrimp: 1 lb |
| scallops: 8 oz |
| lime juice: 1/4 cup |
| fresh cilantro (coriander): 1/4 cup |
| garlic (crushed): 2 tsp |
| olive oil: 2 tsp (& tequila) |
| dried oregano (ground): 1/2 tsp (& ground cumin) |
| onions (chopped): 1 cup |
| green sweet peppers: 1 whole pepper (& red sweet peppers) |
| white mushrooms (sliced): 1/2 cup |
| flour tortillas: 6 tortillas |
| monterey jack cheese: 6 oz |
Tequila lime shrimp
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
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.
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.