Tequila Lime Shrimp with Creamed Corn Chorizo Bed

“It’s like a white sand beach with a sunset.” That’s what my husband said after tasting this dish. I couldn’t have said it better myself. This recipe is as refreshing as it is filling — and simple too. Enjoy!

Here’s what you’ll need:

  • 1.5 pounds of Shrimp
  • 1/4 cup olive oil
  • 3 Tablespoons finely chopped onion
  • 5 cloves garlic, minced
  • 1/4 cup tequila. I used Jose Quervo
  • 1/4 cup lime juice
  • 2 Tablespoons snipped fresh cilantro
  • 1/8 teaspoon salt
  • ½ a medium sized jalapeno, diced
  • 1 can of Black Beans (8 oz)
  • 1 package of frozen, microwavable creamed corn (I used Jolly Green Giant)
  • - 3oz Chorizo, diced 


1. If frozen, thaw shrimp. Rinse shrimp; pat dry. Set aside.
2. Dice Chorizo, Cilantro, onions, garlic and jalapeno

2. Place Black Beans in a small pot. Bring to a boil. Add 1 tablespoon of Chorizo and 1/2 of the jalapenos.

3. In large skillet heat olive oil over medium heat; add onion, garlic and jalapenos and cook about 2 minutes or until tender. Add Chorizo cook for about 2 minutes. Add shrimp and tequila; bring to a boil. Add lime juice. Boil gently, uncovered, for 3 to 5 minutes or until shrimp turn opaque, stirring occasionally.

4. Place package of creamed corn in microwave. Follow heating directions on the    package (approx. 4 minutes).

5. Remove shrimp from heat. Add cilantro, and salt and mix.

6. Spoon desired amount of creamed corn onto a plate. Top with black beans and then the shrimp mixture. Be sure to scoop yummy bits of chorizo up with the shrimp.

7. Enjoy – preferably with margaritas made with the tequila you didn’t use for the recipe  :)