This Tequila Lime Shrimp recipe is sponsored by Mrs. T’s Pierogies. All thoughts and opinions are my own. Thank you for supporting the brands that make this blog possible.
All year long I’ve been coming up with new recipes featuring pierogies as part of my ongoing partnership with Mrs T’s Pierogies. It’s a tough job, but someone’s got to do it (wink, wink). No seriously, it’s been delicious and fun!
I was a pierogy novice when this whole thing started and now count myself as a committed fan! To catch you up we’ve made:
- Spanish-Style Pork and Pierogy Stew
- Pierogy Skillet Enchiladas with Chicken
- Grilled Pierogy Mexican Street Corn
- Sheet Pan Chicken Fajitas with Pierogies and Avocado Pico de Gallo
And today, I bring you Tequila Lime Shrimp and Pierogies. A simple sauté of the under-an-hour variety that is the essence of sophisticated ease.
Tips for Making Tequila Lime Shrimp and Pierogies
This is the perfect starter recipe for someone who may be unfamiliar with pierogies. They really are so simple to make: Boil a pot of water (like you would for pasta), pour in the frozen pierogies, let them cook (they only take a few minutes), drain and stir them into the sauce!
While you wait for the water to boil, make the tequila lime shrimp. If you hate peeling and deveining shrimp like I do, buy shrimp already prepped. Next, sauté onions and garlic in olive oil, add fresh tomatoes if they are in season, if not a can of fire-roasted tomatoes add a nice smoky touch.
For the tequila, you don’t need to use your most expensive añejo, but make sure it’s at least made from 100% agave. I suggested reposado tequila in the recipe, but if blanco is all you have, that would be great too. Anyhoo, add your tequila, let simmer and add a little chili powder, lime zest, and fresh-squeezed lime juice.
Toss in the boiled pierogies. (I used Mrs T’s Sour Cream and Chive Pierogies for this recipe, but any of their other varieties would be good here. Finish with some creamy butter and fresh chopped chives. Divine!
- 1 package Mrs. T’s Sour Cream and Chive Pierogies
- ¼ cup olive oil
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 1 pound peeled and deveined medium-sized shrimp
- 2 large tomatoes, diced or 1 (14.5 ounce can diced fire-roasted tomatoes)
- ½ cup reposado tequila
- 1 teaspoon ancho chile powder
- 1 teaspoon lime zest
- ¼ cup fresh-squeezed lime juice
- 4 tablespoons unsalted butter
- ¼ cup chopped chives
Cook pierogies in boiling water according to package instructions.
Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and season generously with salt and black pepper. Cook, stirring occasionally, until just starting to brown, about 8 minutes.
Add garlic and cook 1 minute more. Add shrimp, season again with salt and pepper and cook another 2 minutes.
Add tomatoes, chili powder, tequila, and lime zest. Bring to a simmer and lower heat to medium. Cook, stirring occasionally, until tomatoes have cooked down and sauce has thickened slightly, about 5 minutes. Taste and add more salt if needed.
Add lime juice and butter and stir to combine. Add cooked pierogies and toss in the sauce until warmed through. Stir in chives and serve.