Cajun Tequila Shrimp over Rice

Great recipe from Ree Drummond, the Pioneer Women, that we simplified and served over White Rice.  Her recipe went on to make wraps but we liked this as a main dish.  This is packed with flavor that will have you reaching for your water or even better milk to cool your mouth down this a try, especially if you like a little heat! 

Cajun Tequila Shrimp 

Ingredients

6 tablespoons salted butter

1 pound (16 to 20) peeled and deveined shrimp

1 tablespoon Cajun seasoning

Pinch kosher salt

Pinch freshly ground black pepper

2 green onions, sliced

4 cloves garlic, minced

2 jalapeños, sliced with seeds

1 ounce tequila

1/3 cup mayonnaise

1 tablespoon hot sauce, plus more for serving

1/4 cup chopped fresh cilantro

Preheat a large skillet over medium-high heat. Melt the butter in the skillet. Add the shrimp and sprinkle with the Cajun seasoning, salt and pepper, then cook for 2 to 3 minutes. Turn the shrimp, then add the green onions, garlic and jalapeños. Cook for another 2 minutes. Turn off the heat and deglaze with the tequila, scraping the skillet and loosening any bits of flavor stuck to the bottom. Add the mayonnaise and hot sauce to the shrimp and any juices in the skillet. Toss to completely coat the shrimp. Transfer to a small platter or bowl and garnish with a pinch of the chopped cilantro. Set aside