Shrimp, Brown Rice and Black Bean Tacos

Initially I was looking for a new recipe for Shrimp, so I found one that used Tequilla and Beer, and then started to modify it...Well this is what happened, we ended up making soft shell tacos out of all of the components and it was pretty good...the only thing it was missing some crunch so we got out the tortilla chips to solve that problem.  Eating it this way, I'm not sure that I could taste the beer and/or tequilla in the shrimp, but it was very tastey!  The beer and the flour tortilla have gluten and so will exclude both of those elements next time.  Love, Love the Brown Rice and will make more of that!

Since the Brown Rice takes the longest time to cook, start that first, then get the shrimp marinating. Then go on to getting the rest of the meal made.

Rice:
1/2 cup brown rice (or more if you want to serve more people)
1/2 Tablespoon Olive oil
1 jalepeno
juice from 1/2 lime
1/4 teaspoon cumin
1/2 teaspoon salt

Heat 1/2 Tablespoon olive oil in a pan, add 1/2 cup brown rice, 1 chopped jalepeno, 1/4 tsp cumin, 1/2 teaspoon salt, just give it a couple of minutes to start browning, then add in your chicken stock or water about 1 cup should do it. Turn down the heat, cover and let simmer about 30 minutes till done. When done, add in the juice of 1/2 lime and some chopped cilantro.

Shrimp:
1 pound extra large shrimp, cleaned
1/4 cup beer
1/4 cup tequilla
juice from 1 lime
cilantro
4 clove garlic
1 jalepeno

Put the shrimp and 1/8 cup beer. 1/8 cup tequila, juice from 1/2 lime, 1 Tablespoon chopped cilantro, 1 jalepeno chopped finely, and 1 minced garlic clove in a zipper bag and marinate the shrimp for no more than 20 minutes.

Heat your pan to medium to medium high heat, adding a drizzle of olive oil, cook the shrimp a couple of minutes, then turn. Add in the remaining 1/8 cup beer and 1/8 cup tequilla, juice form 1/2 lime, 3 cloves of garlic minced, salt and pepper, and more cilantro to the pan. Remove the shrimp when they are done, and let the sauce cook a couple of minutes more.  To serve, put the shrimp in a bowl and pour the sauce over it.

Condiments:
Can of Black Beans
Sliced Avacado
Grated Pepper Jack Cheese
Diced Roma Tomato

Heat up a can of black beans on the stove so they can be heated through when the shrimp are done.

Warm the flour shells for a minute so they are easier to wrap. Then add in a spoon of brown rice, a spoon of black beans, avacado, tomato, cheese, and top with about 3 shrimp.  These are very creamy with the avacado and the black beans, simply delish!

I am a now a fan of Brown Rice, are you?