Tequila + Shrimp = Love

I'm back. Did you miss me? I did. I have no excuses for my blog-absence, I hope you all ate well while I was gone. I hope to have plenty of yummy ideas to get your taste buds drooling. Food is always worth the effort!

Tequila Shrimp with Rice

Prep time: 20 minutes (includes cleaning shrimp)
Cook time: 1 hour
Serves 4

scant ¼ cup fat- bacon, coconut oil, olive, whatever
½ large onion, chopped
½ large red bell pepper, chopped
3-4 garlic cloves, thinly sliced
½ pound chorizo, thinly sliced (or pepperoni)
1½ cups canned chopped tomatoes
½ can black beans, drained
¾ cup tequila
1 cup shrimp stock
¾ cup long-grain white rice
½ tsp kosher salt
generous shakes of Hungarian paprika
1 pound medium shrimp, peeled and deveined

• Preheat the oven to 400 degrees

• In a very large, shallow paella pan or skillet, heat fat over medium heat. Add onion, and bell pepper and cook for 4 minutes, stirring occasionally. Add the garlic and chorizo and cook for 1 minute. Add the tomatoes and beans and stir well.

• Increase heat to high and add the tequila, shrimp stock, rice, salt, and paprika and stir well again.

• Add shrimp, mix well, and bake uncovered for 30-40 minutes, or until the shrimp is cooked and the rice has absorbed the liquid. Serve, with a sprinkle of cilantro, if desired.