SHRIMP TACOS
Make a zesty coleslaw to top these grilled shrimp tacos.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill or grill pan over high heat.
- Mix the brown sugar, chili, cumin, paprika and lime zest together in a medium bowl. Stir 2 teaspoons of the sugar-spice mixture into the sour cream and set aside. Put the remaining spice mixture in a medium bowl and add the shrimp and olive oil and toss to coat and set aside to marinate for 15 minutes.
- Toss the coleslaw mix with the spiced sour cream until well coated and season with salt and pepper. Toast the tortillas on the grill, about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
- Remove the shrimp from the marinade and sprinkle with salt. Lightly oil the grill grates. Grill the shrimp, flipping once, until just cooked through, 2 to 3 minutes per side. Serve the shrimp in the warm tortillas with the slaw, whole cilantro leaves, and lime wedges on the side.
DRUNKEN SHRIMP
Spicy large shrimps cooked in beer which my mom makes during weekends.
Provided by misch
Categories Main Dish Recipes Stir-Fry Shrimp
Time 35m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 11.5 g, Cholesterol 230.4 mg, Fat 8.6 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 1.1 g, Sodium 380.8 mg, Sugar 5.5 g
DRUNKEN GRILLED KEY LIME SHRIMP
Make and share this Drunken Grilled Key Lime Shrimp recipe from Food.com.
Provided by Elainia
Categories Healthy
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a ziplock bag place peeled and deveined shrimp and all other ingredients except the last lime. Zip it up and mix around, let sit for about 20 minutes.
- Thread onto skewers.
- Cook over low heat turning once after a few minutes until shrimp are done. They will cook fairly fast.
- Remove from grill and serve immediately with a quarter of the fresh lime to squeeze over them.
Nutrition Facts : Calories 299.4, Fat 4, SaturatedFat 0.8, Cholesterol 345.1, Sodium 338.4, Carbohydrate 10.2, Fiber 1.2, Sugar 1.1, Protein 46.9
GRILLED DRUNKEN SHRIMP
Make and share this Grilled Drunken Shrimp recipe from Food.com.
Provided by lazyme
Categories Healthy
Time 19m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in bowl suitable for marinating.
- Add shrimp.
- Place in refrigerator for 3 hours.
- Cover grill with foil so shrimp does not fall through.
- Heat grill to high.
- Place shrimp on foil and turn when first side turns pink, about 2 minutes.
- Cook on flip side for about 2 minutes.
- Serve hot with rice or can serve cold with cocktail sauce.
Nutrition Facts : Calories 507.9, Fat 15.9, SaturatedFat 2.1, Cholesterol 285.8, Sodium 3387.9, Carbohydrate 18.5, Fiber 1.7, Sugar 3.4, Protein 36.3
DRUNKEN SHRIMP
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 32
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
GRILLED DRUNKEN PINA COLADA SHRIMP
Easier than you can even imagine and full of the taste of the islands. Great with my Pineapple Wasabi Aioli (#272187). Prep time includes the 30 minute marinating time. Great as a meal with greens, veggies and rice or as finger food/appetizers.
Provided by KauaiCarolAnn
Categories < 60 Mins
Time 44m
Yield 3 servings of 4, 3 serving(s)
Number Of Ingredients 3
Steps:
- Peel the shrimp (the really big ones don't have the vein!).
- Mix the pina with the rum.
- Pour over shrimp, reserving a small amount for the grilling process.
- Marinate for no longer than 30 minutes or the acids will turn it into ceveche.
- Grill for approximately 2 minutes each side, brushing each side with mix.
- Serve with the above mentioned aioli or your favorite tropical/sweet sauce.
Nutrition Facts : Calories 162.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 170.2, Sodium 165.9, Carbohydrate 1, Protein 22.8
CAMARONES BORRACHOS (DRUNKEN SHRIMP)
Make and share this Camarones Borrachos (Drunken Shrimp) recipe from Food.com.
Provided by AlainaF
Categories Mexican
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
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.
DRUNKEN SHRIMP
Original recipe was from the Food Network courtesy of Emeril. Changed the recipe a bit to fit our tastebuds and let me just say, this is a terrific way to make shrimp. Presentation is good enough for a dinner party.
Provided by Chippie1
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 370.1, Fat 28.2, SaturatedFat 17.4, Cholesterol 142.1, Sodium 571.2, Carbohydrate 15.7, Fiber 0.2, Sugar 8.9, Protein 6.9
DRUNKEN SHRIMP STYLE QUICK MARINADE
This recipe created by Jayson Walker can be used for either shrimp, scallops or both. Cook time does not include skewer soaking or seafood marinating.
Provided by FLKeysJen
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak skewers in water for 45 minutes.
- In a mixing bowl, combine vodka, citrus, ginger, garlic, sugar, and miso paste and whisk until mixed. Slowly whisk in oil until smooth.
- Pour marinade over unpeeled shrimp and scallops; cover and let marinate in refrigerator for 45 to 60 minutes.
- Preheat ~ ignite ~ light -- fire up your GRILL!
- Skewer shrimp and scallops (four to a skewer is optimal) and place on grill over direct heat. Allow tails and legs of shrimp to slightly blacken before turning. Scallops should brown slightly before turning.
Nutrition Facts : Calories 628.4, Fat 32.8, SaturatedFat 4.8, Cholesterol 156.5, Sodium 3375.8, Carbohydrate 21.9, Fiber 3.8, Sugar 4.3, Protein 30.3
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- Thaw scallops and shrimp, if frozen. Peel and devein shrimp. Rinse scallops and shrimp with cold water; pat dry with paper towels. Place scallops and shrimp in a large resealable plastic bag set in a shallow dish; set aside.
- In a small bowl stir together tequila, lime juice, olive oil, oregano, sugar, the 2 teaspoons salt, the garlic, and paprika. Set aside 1/2 cup of the tequila mixture to use in the jicama slaw. Pour the remaining tequila mixture over the scallops and shrimp. Seal bag; turn to coat scallops and shrimp. Marinate at room temperature for 15 minutes, turning bag occasionally.
- Meanwhile, for the jicama slaw, in a medium bowl combine jicama, avocado, and cilantro. Pour the reserved 1/2 cup tequila mixture over jicama mixture. Toss to combine. Season to taste with salt and pepper. Cover and chill until serving time.
- Drain scallops and shrimp; discard marinade. On six long skewers,* alternately thread scallops and shrimp, leaving 1/4 inch between pieces. For a charcoal or gas grill, place skewers on the rack of a covered grill directly over medium-high heat. Grill for 8 to 10 minutes or until scallops and shrimp are opaque, turning once halfway through grilling. Serve skewers with jicama slaw and lime wedges.
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