Tequila Verde Shrimp

shrimp3I got me some tomatillos and cilantro in my CSA box! Tomatillos are weird–they come wrapped in a papery leaf, and when you peel the leaf off what looks like a green tomato, the skin is all sticky.

shrimp2But don’t let my description deter you! Tomatillos are delicious and tangy–and pair excellently with tequila!


You can cook this shrimp with either the shell on or off. It will be juicy, so you can serve it over rice to absorb that flavor, or in tortillas for some tequila shrimp tacos!

p.s. pardon my bad instagram photos. we do what we can.

Tequila Shrimp Verde

Adapted from Simply Recipes

1 medium onion

1 green pepper

1-2 jalapenos

1 lb tomatillos

salt to taste

1-2 teaspoons cumin

1/4-1/2 cup tequila

1 lb raw shrimp, deveined

1 cup cotija cheese

1/4-1/3 cup cilantro

lime juice


Preheat oven to 425 degrees. Heat oil over medium-high heat in a pan that you can also transfer to the oven. Add onions, jalapenos and green pepper about 5-7 minutes. Add garlic and cook for an additional minute. Add tomatillos and reduce heat to medium. Season with salt and cumin. Continue to cook for about 10 minutes until tomatillos are just cooked through.

Take the pan off the heat and add the tequila. Return to heat and reduce slightly. Nestle the shrimp and sprinkle the cheese on top. Transfer the pan to the oven and cook for 10 minutes. Remove from the oven and mix in cilantro, lime juice and pepper. Serve over rice or in tortillas.


Margarita Cookies with Tequila Glaze

Saturday night, 7pm: “I have to run to the store to get tequila for the baptism tomorrow!” Totally legitimate thing to say.

margaritacookie1I wanted to make something special for a baptism I was attending and the mother loves margaritas. Apart from showing up at her parents with a blender, this seemed like the obvious next best thing.

margaritacookie3Now make sure you get as much lime zest as possible–I don’t think it could hurt to even up the zest to 3 limes. Also, I wouldn’t recommend substituting for the sea salt. If you have margarita salt, go for it! But regular iodized salt would not only give you a different visual on the “rim” of your cookie, the flavors would be off as well. And you don’t want that.

margaritacookie2See? I even made some without the tequila glaze in case there were children or weird people who didn’t want more tequila in their cookies. I try to be accommodating.

Margarita Cookies with Tequila Glaze

Adapted from Smitten Kitchen

2/3 cup powdered sugar

2 limes

1 orange

2 sticks butter, room temperature

2 large egg yolks, room temperature

pinch of salt

1 tablespoon tequila

2 1/4 cups all purpose flour

1/2 cup coarse sugar (I used sugar in the raw)

2 teaspoons sea salt (would not use table salt for this)


1/3 cup powdered sugar



Prep: Sift the powdered sugar and grate the orange and limes.

In the bowl of a mixer with paddle attachment, beat the butter until fluffy and smooth. Add the powdered sugar and beat again until fully incorporated. Mix in 1 of the egg yolks, then add the salt, tequila, juice of one lime, and orange and lime zests. With the mixer set to low, beat in the flour until just incorporated. [If the dough seems too sticky, add a small amount more of flour.] Gather the dough into a ball and divide it in half, wrapping each piece in plastic wrap. Refrigerate the dough for 30 minutes.

Remove from the refrigerator and work each piece of dough into a log about 1 inch in diameter. Rewrap the logs in plastic wrap and place back in the fridge for 2 hours. [I left mine overnight!]

Position oven racks to divide into thirds and preheat to 350 degrees. Line 2 baking sheets with parchment paper.

Whisk the second egg yolk in a bowl and set aside. On a large piece of wax or parchment paper, mix the coarse sugar and sea salt with your fingers. Spread it out on the paper. Remove the logs of dough from the fridge and brush them with the egg yolk. Roll the logs in the sugar mixture and press on the sugar to stick. Using a sharp knife, slice the log into cookies about 1/4 inch thick. Place on the lined baking sheets about 1/2 inch apart.

Bake for 12-14 minutes, then transfer to cooling rack.


While the cookies are cooling combine powdered sugar with just enough tequila to make the mixture spreadable. You can make more or less of the mixture depending on whether you want to glaze the whole batch or not.

Tequila Lime Chicken

Chicken marinated in tequila and lime.  Summer is here!

I’m not sure if I had ever had tequila marinated chicken before, and the flavor was semi-surprising. I did not get a strong punch of tequila (a little disappointed, most would probably be satisfied), but it was certainly flavorFUL, and even a little sweet. Maybe it was the splash of OJ? But I really enjoyed when I experienced the heat of the jalapenos–next time I will definitely use more. Actually, next time tequila chicken is on the menu, I am going to make this, so prepare yourselves. But I suppose we should give it time. Variety is the spice of life, right?

ready for marinating!

Since it was 100 degrees out, I served this over a salad and mixed up a simple lime vinaigrette to complement the flavors in the chicken. Refreshingness. But you could serve it with rice, or quinoa, or a bean salad or…..(infinity)…. You could also make a creamy lime vinaigrette by mixing it up with buttermilk or greek yogurt.

Look at that jalapeno!

I kept smirking while making this because I couldn’t help thinking of one of my favorite shows: “So the lime first, then the shot…” It’s Always Sunny fans, anyone?Tequila lime marinated chicken

Tequila Lime Chicken

*you could easily marinate more chicken with this amount of marinade, 3-4 chicken breasts

  • 2 boneless chicken breasts
  • 2 cloves garlic, minced
  • zest of 2 limes
  • juice of 4 limes
  • 1/4 cup of tequila (this may sound like a lot, but it’s really only 1-2 shots)
  • splash of OJ
  • splash of canola oil
  • 1 Tablespoon chili powder
  • jalapeno to taste (I used a few slices of pickled jalapenos because I had them on hand, I would say one fresh jalapeno would be great: seeds kept for more heat, discard the seeds for less.)

Combine all ingredients in a tupperware container and shake it up. Place in the refrigerator, and let the marinade work magic overnight. Grill or pan fry 6-8 minutes on each side.

Lime Vinaigrette

*I would say this makes enough for about 6 salads

  • zest of 1 lime
  • juice of 1 lime
  • 1 Tablespoon of red wine vinegar
  • 1/4 cup extra virgin olive oil or canola oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon coriander (freshly chopped cilantro would be better!)
  • salt and pepper

Shake, shake, shake-Shake, shake, shake-Mix it all up!