Drunken Shrimp Recipe With Tequila Food

GRILLED DRUNKEN SHRIMP TACOS

Steps:

• For the shrimp: Soak 8 bamboo skewers in water, if grilling over an open flame (or use metal skewers).
• Begin by making a quick marinade. In a large mixing bowl, combine the tequila, cumin, paprika, cayenne, garlic, lime juice and a little canola oil. Add the shrimp and toss well to coat. Sprinkle with salt and pepper. Take the skewers and thread 4 shrimp per skewer.
• Heat up a grill, grill pan or flat top. Place the shrimp skewers on the grill and cook until pink, well-marked and nicely charred, 40 to 50 seconds. Remove from the grill and set on a large platter. Add the cilantro and finish by squeezing the lime wedges for some fresh lime juice all over (while the shrimp are warm they will soak up the lime flavor).
• For the spicy pink mayo: Combine the mayonnaise, Mexican crema, lime juice, agave, chipotle and adobo sauce and some salt in a mixing bowl. Refrigerate until ready to serve.
• For the tacos: Take a large nonstick saute pan (or on a flat grill top) and spray lightly with some nonstick cooking spray. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown about 15 seconds, and then remove from pan. Repeat with the remaining tortillas.
• To assemble: Place a skewer of shrimp on a doubled-up tortilla (cheese side up) and remove the skewer to leave the shrimp lined up in a row. Top with the diced tomato, iceberg, Cotija cheese, spicy pink mayo, lime and cilantro. Serve with beans.

DRUNKEN SHRIMP

Steps:

• Add all ingredients, except shrimp and garnishes to a large saucepan on high heat. Bring to a boil for 10 minutes. Reduce the heat to low. Add the shrimp and cook until bright pink, about 5 minutes. Drain the shrimp from the cooking liquid and place in a serving dish. Chill or eat while warm, sprinkled with the dry rub before serving alongside Cocktail Sauce.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• Mix all ingredients in a small bowl. Cover and refrigerate until use.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
• Yield: 3 1/2 cups

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.

DRUNKEN SHRIMP

Steps:

• In a large skillet, melt the butter over medium-high heat.
• Add the shallots and cook until soft, about 2 minutes.
• Add the garlic& ginger, then saute for 1 minute.
• Add the shrimp, Essence, salt, lemon juice,& whiskey to the pan and cook until the shrimp are pink.
• (about 2 minutes).
• Remove the shrimp from the pan with a slotted spoon and keep warm.
• Add the honey& cream to the pan and cook until thickened.
• Return the shrimp to the pan and stir well to coat.
• Serve immediately alone or over a bed of noodles or rice.

TEQUILA SHRIMP

Steps:

• Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes.
• Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.

DRUNKEN SHRIMP

Steps:

• Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
• Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.

CAMARONES BORRACHOS (DRUNKEN SHRIMP)

Steps:

• Peel and devein the shrimp.
• Chop onion finely.
• Wash the cilantro in several changes of water, dry it by squeezing it in a towel, and then chop in finely.
• Mash the chiptole chile.
• Heat a saute pan or frying pan over a high flame. Add butter, onions and chipotle chile.
• Season shrimp with salt and pepper.
• When pan begins to sizzle, add the shrimp. Stir fry until shrimp are almost cooked, approximately 3 minutes.
• Remove the pan from the heat, add the tequila and return it to the flame. Be careful when adding the tequila because it may flame up.
• Cook the shrimp for another 2 minutes, add the cilantro, and remove the pan from the fire.
• Taste the juice in the pan and season it with a salt and pepper.