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Brazilian Drunken Angry Shrimp

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Ingredients Nutrition

  • 1 12 lbs shelled de-veined uncooked large shrimp (16-20 count)
  • 12 cup chopped cilantro (divided)
  • 4 garlic cloves, minced
  • 1 12 tablespoons lime juice
  • 12 teaspoon kosher salt (divided)
  • 2 ounces good tequila
  • 12 teaspoon ground fresh chili paste (I prefer sambal oelek, found in Asian section)
  • 1 12 tablespoons olive oil
  • 2 cups jicama (sliced matchsticks, may substitute water chestnuts)
  • 12 cup scallion, sliced


  1. Combine shrimp, 1/4 c cilantro, garlic, lime juice, 1/4 teaspoon salt, and tequila in a glass bowl. Cover w/ plastic wrap and refrigerate for 20 minutes.
  2. Heat oil in large nonstick skillet until medium hot. Cook jicama and green onions 3 minutes. Add shrimp with marinade, cook 3 minutes or until shrimps just turn pink (do not overcook), stirring occasionally. Remove from heat; stir in remaining cilantro, salt and ground chili paste. Serve over rice with extra lime wedges.
  3. I recommend a white Sauvignon Blanc wine or Corona Beer w/ lime wedge.

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