lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, July 27, 2011

Tequila Lime Shrimp and Chicken

Tequila Lime Chicken and ShrimpI served this as the main course for my Foodbuzz 24x24 party. The shrimp and chicken get such a nice flavor from the limes. The recipe is loosely based on Ina Garten's Tequila Lime Chicken, but since we don't have a grill and I wasn't interested in smoking out my guests using my cast iron grill pan, I decided to bake it instead. The chicken was so moist from the marinade, I will use it again to make fajitas, it would be amazing wrapped up in a tortilla.  My only issue is I overbought limes, they were 15 for a dollar at Foodarama.  Guess I can use them with the leftover tequila to make margaritas.
Tequila Lime Chicken and Shrimp

6 chicken breasts, halved
¼ cup canola oil
1 cup gold tequila
1 ½ cups freshly squeezed lime juice
1 cup freshly squeezed orange juice
1 fresh jalapeno pepper, seeded and minced
6 cloves garlic, minced
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 pounds shrimp, peeled and de-veined

Combine the tequila, lime juice, orange juice, jalapeno pepper, garlic, salt, and pepper in a large bowl. Reserve 2 cups of the tequila lime mixture and store in the refrigerator in a separate container. Add the chicken breasts to the large bowl. Cover and refrigerate overnight.

Preheat the oven to 450 degrees. Set the chicken in a greased large oven proof dish. Roast the chicken for 30 minutes, until browned and the chicken is cooked through. Let the chicken rest for 5 minutes. While the chicken is resting, roast the shrimp in a large ovenproof dish for 5 minutes, basting with reserved tequila lime sauce.
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