Ingredients
- 2 lb prawns
- 1/3 cup lime juice
- 1/3 cup tequila
- 1/4 cup white wine
- 4 shallot finely chopped
- 3 clove garlic
- 2 tsp cumin ground
- 1 dash salt
- 1 dash black pepper
- 3/4 cup olive oil
- 1 dash hot pepper flakes
Servings: servings
Instructions
- Rinse and dry the prawns.
- Whisk together all other ingredients, adding to bowl in specified order.
- Pour marinade over prawns and let sit in covered glass container in the fridge for 4 hours.
- Start cooking the rice.
- When the rice is almost ready, heat a deep frying pan and add the prawns and marinade.
- Cook about 5-7 minutes at a pretty high heat until done. Serve on or beside the rice.
Recipe Notes
Source: Pam Waters