Chef Bud Andersen can be seen on the Panhandle's Number 1 morning show, Daybreak, each Monday morning.
From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Tequila shrimp and lime rice:
Ingredients
2 Tblspn butter
4 cloves garlic chopped
1 ½ lb 16/20 shrimp-peeled and deveined
½ Cup tequila
½ Cup fresh cilantro, chopped
1 tsp McCormick cayenne pepper or red pepper flakes
1 tsp McCormick smoked paprika
Preparation
Melt butter in a large sauté pan over medium heat. Saute garlic until light brown, add shrimp and toss. Sprinkle in cayenne pepper and smoked paprika, cook for 3 minutes.
Pour in tequila and half the cilantro, squeeze with a half a lime and season with kosher salt and coarse ground black pepper. Cook for 2 more minutes.
Serve over lime rice with fresh avocados slices.
Lime Rice
Ingredients
4 Cups water
2 Cups white rice, instant rice is fine
1 Tblspn chicken stock
2 Tblspn fresh cilantro, chopped
1 lime juiced
Preparation
In a pan bring water and chicken stock to a boil. Add rice and bring to a boil again. Stir and add lime juice then cilantro. Remove from heat and let set for 10 to 20 minutes. Fluff with a fork and serve with Tequila shrimp.
Good Life, Good Food
Chef Bud Andersen is a chef consultant for Ben E. Keith Foods. He can be seen every Monday on Pronews 7 Daybreak.
