Margaritas And Shrimp All Around Food

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MARGARITA SHRIMP AND SCALLOPS



Margarita Shrimp and Scallops image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 21

4 limes, juiced
2 tablespoons extra-virgin olive oil
4 tablespoons gold tequilla
1 tablespoon orange flavored liqueur (recommended: Triple Sec)
2 tablespoons finely chopped cilantro leaves
Pinch salt and freshly ground black pepper
12 (U-15) shrimp and 6 very large sea scallops, cut in 1/2 or 12 smaller sea scallops
12 bamboo skewers, soaked in water for 30 minutes
1/4 cup pomegranate seeds
1 medium mango, peeled and flesh diced
1 tomato, seeded and diced
2 scallions, green part only, diced
1 jalapeno, seeded and diced
1 tablespoon freshly chopped cilantro leaves
1 tablespoon diced Vidalia onion
10 mint leaves, chopped
2 limes, juiced
2 tablespoons extra-virgin olive oil, plus more for garnish
1 tablespoon mirin
Pinch salt and freshly ground black pepper
Pink salt, for garnish

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!

MARGARITA GRILLED SHRIMP



Margarita Grilled Shrimp image

The shrimp can be marinated up to 3 hours before grilling. The amount of red pepper used can be adjusted according to how hot you like it. The marinade is also great on chicken.

Provided by Jenny Thompson

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 4

Number Of Ingredients 9

1 pound shrimp, peeled and deveined
3 tablespoons olive oil
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 cloves garlic, minced
2 teaspoons tequila
¼ teaspoon cayenne pepper
¼ teaspoon salt
4 bamboo skewers, soaked in water for 20 minutes

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.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 1.3 g, Cholesterol 172.6 mg, Fat 11.1 g, Fiber 0.2 g, Protein 18.7 g, SaturatedFat 1.7 g, Sodium 345.2 mg, Sugar 0.2 g

GRILLED MARGARITA SHRIMP



Grilled Margarita Shrimp image

These grilled shrimp skewers pack all the flavors of a refreshing margarita into a quick and easy summer weeknight dinner.

Provided by Kathryn | Urban Foodie Kitchen

Categories     Seafood + Fish

Number Of Ingredients 8

2 tablespoons fresh lime juice (about 1 lime)
4 tablespoons fresh orange juice
1 teaspoon lime zest
3 tablespoons tequila
1 tablespoon olive oil
1/4 teaspoon ground pepper
1/8 teaspoon sea salt
12 ounces large peeled and deveined shrimp (I usually leave the tails on them for grilling)

Steps:

  • Mix the lime and orange juices, zest, tequila, olive oil pepper and salt in a small bowl or jar.
  • Add the shrimp and marinade to a large zip-top bag and let the shrimp marinate in the refrigerator for at least 30 minutes or up to 90 minutes.
  • Preheat a gas grill to medium-high heat, about 400°F.
  • While the grill is preheating, thread the shrimp onto skewers, leaving some space in between each shrimp. Depending on the type of skewer you are using you should be able to get 4-6 shrimp per skewer.
  • Place the skewers on the hot grill and grill for 2-3 minutes. Flip the shrimp once the first side is pink and the edges on the side facing up are just starting to turn slightly pink. Grill for another 2-3 minutes until shrimp are completely pink and cooked through.
  • Carefully remove the shrimp from the grill. You can serve the shrimp on the skewers or remove them and either serve immediately or chill and save them for another time.

Nutrition Facts : ServingSize 6 ounces, Calories 260 kcal

SHRIMP MARGARITA



Shrimp Margarita image

Provided by Pierre Franey

Categories     dinner, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound (about 20) medium-size shrimp
1/4 cup fresh lime juice
Salt and freshly ground pepper to taste
1 small ripe avocado
2 tablespoons butter
1 tablespoon finely chopped shallots
1/4 cup tequila
3/4 cup half-and-half
1 tablespoon finely chopped cilantro or Chinese parsley (optional)

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.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 665 milligrams, Sugar 3 grams, TransFat 0 grams

MARGARITA GRANITA WITH SPICY SHRIMP



Margarita Granita with Spicy Shrimp image

While tinkering and tuning up recipes for my spring menu, I came up with a snazzy little appetizer that's perfect for Cinco de Mayo. It features two favorites: shrimp and margaritas! -Nancy Buchanan, Costa Mesa, California

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1 cup water
1/2 cup sugar
1/2 cup lime juice
3 tablespoons tequila
3 tablespoons Triple Sec
4-1/2 teaspoons grated lime zest, divided
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground oregano
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper
16 uncooked medium shrimp, peeled and deveined

Steps:

  • In a large saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; stir in lime juice, tequila, Triple Sec and 3 teaspoons lime zest., Transfer to an 11x7-in. dish; cool to room temperature. Freeze 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes., In a small bowl, combine cumin, paprika, oregano, salt and chipotle pepper; add shrimp, tossing to coat. Thread shrimp onto eight soaked wooden appetizer skewers., Lightly oil grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink., Stir granita with a fork just before serving; spoon into small glasses. Top with remaining lime zest; serve with shrimp.

Nutrition Facts : Calories 110 calories, Fat 1g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 180mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 4g protein.

MARGARITA SHRIMP



Margarita Shrimp image

I LOVE Margaritas and I LOVE Shrimp! So, why not combine the two? Remember to serve with a BIG Margarita to drink! Tart, sweet, spicy, lime, shrimp and TEQUILA! Oh ya! Updated after Culinary's review and wonderful suggestion to serve this with more of the same! So save some limes and salt to finish it off if you like! Oh and another Margarita would be good too please! lol Serves 4 as Main dish and generous 8 as an appy- more if you are not so generous! lol!

Provided by Mamas Kitchen Hope

Categories     Tex Mex

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs shrimp, peeled and deveined
1/4 cup tequila
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
2 garlic cloves, minced
1 jalapeno, minced
2 tablespoons triple sec
2 tablespoons lime juice
lime wedge
salt

Steps:

  • Sample the tequila to make sure it has not gone bad! lol.
  • Mix all marinade ingredients in a medium mixing bowl.
  • Add shrimp, cover and let marinate in refrigerator for about 30 minutes.
  • Sample the tequila AGAIN to make sure it has not gone bad since you tasted it in step 1! lol.
  • Remove shrimp and discard marinade. Thread shrimp onto skewers or just put them in a grill wok or basket and grill for 5-6 minutes. Turn when they begin to turn pink on the bottom. Do NOT overcook.
  • Remove from grill and serve immediately.
  • BUT NOT before you SAMPLE the tequila AGAIN! hehehe.
  • Enjoy!

Nutrition Facts : Calories 365.8, Fat 17.5, SaturatedFat 2.6, Cholesterol 345.6, Sodium 337.7, Carbohydrate 3.5, Fiber 0.2, Sugar 0.3, Protein 46.4

MARGARITAS AND SHRIMP ALL AROUND



Margaritas and Shrimp All Around image

First prepare the Margarita and put in the refrigerator to keep cold, then work on the shrimp. The recipe works best if you sample the margarita as you prepare the spicy shrimp. Be sure to leave at least a 1/4 cup for the shrimp or you will have to make more margaritas. Depending on how much you have sampled you may want someone else to tend to the grill. And, as always, don't skimp on the quality of tequila. Oh, and the shrimp is phenomenal!

Provided by NcMysteryShopper

Categories     Tex Mex

Time 17m

Yield 32 shrimp, 4-6 serving(s)

Number Of Ingredients 12

1 cup tequila (preferably 100% blue agave)
1/2 cup Cointreau liqueur or 1/2 cup Grand Marnier
1 1/4 cups fresh lime juice
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/4 cup superfine sugar
4 teaspoons honey, warmed
2 tablespoons vegetable oil
1 chipotle chile in adobo, seeded and minced
salt & freshly ground black pepper
1 1/4 lbs medium shrimp, shelled and deveined
lime wedge, for serving

Steps:

  • Combine all of the Awesome Margarita ingredients in a large pitcher and stir until the sugar dissolves. Refrigerate.
  • Preheat broiler or grill.
  • Put some crushed ice in a glass and sample margarita.
  • In a glass mixing bowl, mix a 1/4 cup of the Margarita with the oil and chipotle. Season with salt and pepper, add shrimp and toss to coat. Let stand for 15-20 minutes.
  • Meanwhile, Put some crushed ice in a glass and sample chilling margarita.
  • Drain the shrimp and arrange on a baking sheet.
  • Check glass to see if it is in need of refill.
  • If you are grilling the shrimp, put 2 shrimp on each of the 16 skewers and grill shrimp for 3 minutes, turning once. Or if you are using your oven, broil the shrimp as close to the heat as possible for 2 to 3 minutes, turning once, until opaque and cooked through. Put 2 shrimp on each of 16 skewers and serve warm or at room temperature with lime wedges.
  • Go ahead and refill your glass -- you deserve it!

Nutrition Facts : Calories 259.7, Fat 8.4, SaturatedFat 1.1, Cholesterol 179.1, Sodium 806.6, Carbohydrate 28.5, Fiber 0.4, Sugar 21.1, Protein 19.8

MARGARITA SHRIMP COCKTAIL



Margarita Shrimp Cocktail image

Wow... this is amazing! It's a cross between a shrimp cocktail and Mexican salsa. We were a little unsure of the mango and avocado pairing but it was fabulous. The shrimp soak up the flavors from the horseradish, onions, and jalapeno. This will be great to bring to a party or to have for a snack on a relaxing evening home.

Provided by Helene Mulvihill

Categories     Seafood Appetizers

Time 10m

Number Of Ingredients 14

2 jar(s) jars of salsa (16 oz each)
2 Tbsp hot sauce
2 to 4 Tbsp prepared horseradish to taste (we actually like 6 to 8)
1/4 c chopped jalapenos (from a jar)
1 good sized fist-full of cilantro, chopped
1/4 tsp black pepper
pinch salt
1/2 c diced red onion
3 medium roma tomatoes, diced
1 large peeled and chopped mango
1/2 lb frozen popcorn sized shrimp, peeled and deviened
1 or 2 large avocados, chopped
4 Tbsp lime juice
tortilla chips

Steps:

  • 1. Mix first 7 ingredients in a medium sized bowl.
  • 2. Toss in tomatoes, onions, mango, and shrimp.
  • 3. Chop avocado and toss with lime juice. Leave to soak for 3 to 5 minutes. This will slow down the browning process of the avocado.
  • 4. Add avocado lime juice to mixture and toss.
  • 5. Serve with tortilla chips.
  • 6. **NOTE** For a very impressive presentation, I like to serve this in a margarita glass placed on top of a dessert sized plate with some of the avocado mixed in and some sprinkled on top. A lime wedge on the edge of the glass and tortilla chips around the plate. Makes a great appetizer for a dinner party or a great dip for a big party!

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