tequila-grilled shrimp with stuffed jalapenos and red rice... 35 minutes

the goods:

shrimp:

1 pound large shrimp, peeled and deveined

1/4 cup tequila

1/4 cup fresh lime juice (from about 3 limes)

1/4 cup fresh orange juice (from 1 orange)

jalapenos:

4 ounces cream cheese, room temperature

1/2 cup grated sharp cheddar cheese

6 large jalapenos, halved and seeded

rice:

2 teaspoons vegetable oil

1 small white onion, finely chopped

1 garlic clove, minced

1 tablespoon tomato paste

1 cup long-grain white rice

1 and 3/4 cups chicken broth

1/2 teaspoon dried oregano

Prepare jalapenos: Preheat oven to 450 degrees. In a small bowl, mix together cream cheese and cheddar cheese. Season with salt and pepper.

With a small spoon, fill each jalapeno half with cheese mixture. Place peppers on a parchment-lined baking sheet and refrigerate until ready to bake.

Marinate shrimp: In a medium nonreactive bowl, stir together shrimp, tequila, lime juice, and orange juice; season with salt and pepper. Cover with plastic wrap and refrigerate 20 minutes.

Rice: In a medium saucepan, heat oil over medium-high. Add onion and garlic and cook, stirring occasionally, until onion begins to brown around edges, 6 minutes. Add tomato paste and stir to combine. Add rice, chicken broth, and oregano; season with salt and pepper. Bring to a boil; reduce heat to low, cover, and cook until liquid is absorbed, 15 minutes. Remove pan from heat and let rice sit, covered, 5 minutes.

Meanwhile, while rice is cooking, heat grill to medium-high. Clean and lightly oil hot grill.

Place jalapenos in the oven and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.

Grill shrimp until opaque throughout, 4 to 6 minutes, flipping once. Serve with lime wedges.

Fluff rice with a fork and serve with shrimp and stuffed jalapenos.