Across The Border Tequila Shrimp Food

ACROSS THE BORDER TEQUILA SHRIMP

Steps:

• Melt the butter in a large skillet over medium heat. Add the garlic; cook and stir for about 30 seconds. Add shrimp; cook until they start to turn pink, about 3 minutes. Pour in the tequila and lime juice and season with salt and chili powder. Simmer until the liquid has evaporated, about 3 more minutes. Pour shrimps on a plate and garnish with cilantro. Serve with lime wedges.

ACROSS THE BORDER TEQUILA SHRIMP

Steps:

• Melt the butter in a large skillet over medium heat. Add the garlic; cook and stir for about 30 seconds. Add shrimp; cook until they start to turn pink, about 3 minutes. Pour in the tequila and lime juice and season with salt and chili powder. Simmer until the liquid has evaporated, about 3 more minutes. Pour shrimps on a plate and garnish with cilantro. Serve with lime wedges.

TEQUILA SHRIMP BANGER SAUCE

Steps:

• In a large mixing bowl, add the mayonnaise, chili sauce, tequila, Sriracha, oil, adobo, granulated garlic, cayenne and 2 cups water. Mix to combine.

HONEY-TEQUILA GLAZED SHRIMP

Steps:

• Preheat an indoor grill plate over high heat.
• Whisk together the honey, clementine juice, cumin, chipotle powder, salt, lime zest and juice and 2 ounces of the tequila in a medium bowl. Add the shrimp and toss to coat. Marinate 15 minutes at room temperature
• Set a strainer over a bowl and drain the shrimp completely, reserving the marinade for later. Grill the shrimp on both sides until super charred and no longer opaque in the middle, 1 to 2 minutes per side.
• Heat a large skillet over medium-high heat; add the reserved marinade and simmer until reduced by about half, about 2 minutes. Add the cooked shrimp and stir to coat in the sauce. Turn off the flame, then add the remaining 2 ounces tequila. Turn the flame back on to medium high and carefully tilt the pan to ignite the tequila (you can also use a match or lighter to flambe the tequila off heat). Once the flames subside, plate and serve.

ACROSS THE BORDER TEQUILA SHRIMP

Steps:

• Melt the butter in a large skillet over medium heat. Add the garlic; cook and stir for about 30 seconds. Add shrimp; cook until they start to turn pink, about 3 minutes. Pour in the tequila and lime juice and season with salt and chili powder. Simmer until the liquid has evaporated, about 3 more minutes. Pour shrimps on a plate and garnish with cilantro. Serve with lime wedges.

SOUTH OF THE BORDER SHRIMP

Steps:

• Dry cleaned shrimp with paper towels.
• Heat butter in a large skillet over medium heat.
• Cook garlic in melted butter for 30 seconds.
• Add shrimp and cook 2 minutes more, stirring occasionally.
• Stir in the tequila, lime juice, salt and red pepper flakes.
• Cook 2 minutes more or until most of the liquid is gone and shrimp looks pink and glazed.
• Add cilantro, stirring over heat for a few more seconds.
• Serve over hot rice.

TEQUILA SHRIMP

Steps:

• To make the marinade: whisk the marinade ingredients together in a small bowl.
• Put the shrimp in a large zip-lock heavy-duty plastic bag; pour in the marinade.
• Press the air out and seal bag; turn the bag to distribute the marinade; place in a bowl, and refrigerate 30-45 minutes.
• Remove shrimp from bag and discard marinade.
• Thread shrimp onto skewers; season with salt.
• Grill over direct heat 2-4 minutes, until the shrimp are just opaque in the center and firm to touch, turning once halfway through grilling time.
• Remove from grill and serve warm with lime wedges.

TEQUILA SHRIMP

Steps:

• Toss shrimp with kosher salt and 3/4 teaspoon coarsely ground pepper.
• Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add tequila, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in crema. Serve sprinkled with scallion.