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Tequilla Lime Shrimp with Stuffed Jalapeno


I'm BAAAAAACK!  I know I've been absent in the blogging department lately, but I actually have been cooking on occasion.  I just haven't had the time to blog about it.  I'm sure you've missed me dearly...well now you can dry your eyes.

This dinner reminds me of a tropical summer retreat.  It's a fiesta on your plate.  The flavors are big, spicy, bold...in a word, fun.  This would make a great party meal for entertaining; you can make a lot easily and relatively quickly.

Of note, Joe and I found these stuffed jalapenos packed quite a lot of heat.  I can take a little, he likes heat, but for whatever reason these jalapenos were firey! Perhaps they were super fresh because I did take out the ribs and seeds.   Or maybe it was because I stuffed them ahead of time and kept them in the fridge which probably caused the heat to infuse the cream cheese.  You probably shouldn't do that.  Learn from my mistakes.

These recipes were based from Everyday Food June 2010 edition. 

For the shrimp:  This you can do ahead of time.  Place a pound of peeled and deveined shrimp (tails on) in a glass bowl, sprinkle with salt and pepper.  Pour in 1/4 cup tequilla (if you put in more I won't tell), 1/2 cup freshly squeezed lime juice (about three to four limes) and stir. Cover with plastic wrap and refrigerate for about 20 minutes.  

Skewer shrimp with metal skewers or wooden skewers that have soaked in water for about 20 minutes.  Grill about two to three minutes per side or until opaque. 

For the stuffed jalapenos:  Preheat oven to 450.  In a small bowl, mix together 4 ounces cream cheese (softened)  and 1/2 cup grated cheddar cheese.  Season with salt and pepper.  Halve and seed 6 jalapenos.  With a small spoon, spoon mixture into each jalapeno half.  Place on a cooking sheet lightly sprayed with cooking spray.  Bake until cheese is bubbling and browned, about 10 minutes, rotating cooking sheet half way through.   
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