All fish and seafood are naturally gluten-free, which makes this recipe for tequila-lime shrimp and scallops a perfect to serve over rice or your favorite gluten-free pasta.
Preparation time: 2 minutes
Cooking time: 10 minutes
Yield: 4 servings
1 pound medium shrimp, cooked, peeled, and deveined
1/2 pound sea scallops
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup chopped fresh cilantro
2 tablespoons olive oil, divided
1/4 cup tequila
2 teaspoons minced garlic (about 4 cloves)
2 teaspoons hot sauce
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 large onion, cut into thin wedges
1 green bell pepper, cut into bite-size strips
1 red bell pepper, cut into bite-size strips
4 lime wedges (for garnish)
If your shrimp or scallops are frozen, thaw and rinse them. If the scallops are as large as an egg or larger, cut them in half and set them aside.
In a large glass, ceramic, or stainless steel mixing bowl, stir together the lime juice, lemon juice, cilantro, 1 tablespoon oil, tequila, garlic, hot sauce, cumin, and oregano. Add the shrimp and scallops.
In a large skillet over medium-high heat, cook the onion, green bell pepper, and red bell pepper in the remaining tablespoon of oil until they begin to get soft, about 4 minutes.
Add the shrimp-scallop mixture to the skillet, and bring everything to a boil. Cook and stir the mixture for about 3 minutes, until some of the liquid has burned off and the scallops are cooked.
Serve the seafood over rice, over pasta, or in the wrap of your choice, and garnish it with lime wedges.
Per serving: Calories 397 (From Fat 205); Fat 23g (Saturated 10g); Cholesterol 181mg; Sodium 499mg; Carbohydrate 12g (Dietary Fiber 2g); Protein 36g.