Margarita Shrimp Food

MARGARITA GRILLED SHRIMP RECIPE

Steps:

• Shrimp can be grilled with or without skewers. If using wood skewers, start soaking them in water.
• Place shrimp in a wide shallow bowl and set aside.
• In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours, folding gently about halfway through.
• Drizzle tequila over the shrimp, if desired, and gently fold to combine. If using skewers, thread shrimp onto skewers, with a folded slice of lime in between shrimp (see skewer photos in post).
• Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer opaque and have some nice char. Smaller shrimp will take less time. Place shrimp on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.

MARGARITA GRILLED SHRIMP

Steps:

• Stir shrimp, olive oil, cilantro, lime juice, garlic, tequila, cayenne pepper, and salt together in a bowl. Cover the bowl with plastic wrap and refrigerate shrimp in marinade for 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove shrimp from bowl and thread onto skewers; discard marinade.
• Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.

MARGARITA SHRIMP AND SCALLOPS

Steps:

• First preheat the grill to medium.
• Add all the marinade ingredients to a large bowl and stir to combine. Add the shrimp and scallops and set the bowl aside. Next, add all the salsa ingredients to a serving bowl and mix well.
• Remove the shrimp and scallops from the marinade. Put a scallop in the "U" (curved part of the shrimp) of the shrimp and skewer, first through the scallop and then through the shrimp. Arrange the skewers on the hot grill and cook approximately 2 1/2 to 3 minutes on 1 side, then turn and grill for 2 1/2 minutes on the other side. When done, remove the skewers from the grill to a serving dish. Drizzle with some extra-virgin olive oil and sprinkle with pink salt. Serve with the salsa and enjoy!

SHRIMP MARGARITA

Steps:

• Shell and devein shrimp. Butterfly shrimp by splitting them partly down the back, starting at the head and stopping short of the tail. Flatten them lightly. Place shrimp in a bowl and add lime juice, salt and pepper. Let stand briefly until ready to cook.
• Peel the avocado, and cut it into half-inch slices. Discard pit. Use as soon as possible or the flesh will discolor.
• Heat butter in a skillet; when it is quite hot but not smoking add shrimp, stirring rapidly. Cook about two minutes. Sprinkle with shallots and cook, stirring, about 10 seconds. Carefully add the tequila, which may flare up. Add half-and-half and cook over high heat about 1 minute. Add salt and pepper to taste. Add avocado, and cook just until the slices are piping hot.
• Using a slotted spoon, transfer the shrimp and avocado pieces to hot serving dishes. Bring the sauce to a full rolling boil for about 1 1/2 minutes and add the chopped cilantro. Spoon the sauce over the shrimp and avocado. Serve with rice.

ROASTED SHRIMP COCKTAIL

Steps:

• Preheat the oven to 400 degrees F.
• Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
• For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

SHRIMP COCKTAIL

Steps:

• Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
• Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
• To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
• Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.
• Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
• Yield: 1 1/2 cups

MARGARITA SHRIMP WITH PICO DE GALLO COCKTAIL SAUCE

Steps:

• Combine all ingredients in a medium bowl. Fold together. Cover and refrigerate until needed.
• In blender, add in canola oil, garlic, shallots, jalapeno, cilantro, lime juice and tequila. Blend into a smooth puree. In the refrigerator, marinate shrimp in a large bowl in puree for 1 hour. Grill over an open flame or in a grill pan or saute in 1 tablespoon oil. Serve shrimp warm with Pico De Gallo Cocktail Sauce.

SHRIMP COCKTAIL

Steps:

• In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes. , Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving. , Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.

SOUTHWEST ZESTY MARGARITA SHRIMP

Steps:

• In medium bowl, mix all ingredients, except shrimp.
• Add shrimp; stir to coat. Cover and refrigerate at least 4 hours or up to 8 hours to marinate.
• Coat broiler pan with oil spray.
• Drain shrimp, discarding marinade.
• Place shrimp on broiler pan and broil 4 inches from heat for 5 to 7 minutes, turning once, until shrimp turn pink.

MARGARITA SHRIMP COCKTAIL

Steps:

• Combine all the ingredients in a medium bowl, except for the shrimp.
• Put cocktail sauce into your favorite bowl, or cocktail glass.
• Put wedges on edge.
• Place bowl or glass on platter and layer shrimp around.
• Keep refridgerated until your going to serve them.
• Enjoy!

MARGARITA SHRIMP TACOS

Steps:

• Peel and devein shrimp, retaining tails, if desired; set aside.
• Combine tequila, lime juice, salt; pour over shrimp and marinate no more than 1 hour.
• Sauté minced garlic in 1 tablespoon oil until light brown; add shrimp, cook and stir until done, 2 to 3 minutes. Add oil as needed. Sprinkle with cilantro and keep warm.
• For each taco, fold 2 soft tortillas together; fill with shredded lettuce and Black Bean and Corn Relish. Top with shrimp, avocado slices and salsa.
• Black Bean and Corn Relish directions:Rinse and drain beans; drain corn. Combine beans and corn with remaining ingredients; refrigerate to blend flavors. Makes about 3 cups.
• For more great shrimp recipes visit www.eatshrimp.com.