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.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 1.7 g, Cholesterol 156.6 mg, Fat 7.9 g, Fiber 0.1 g, Protein 19.8 g, SaturatedFat 3.2 g, Sodium 173.6 mg, Sugar 0.1 g
TEQUILA SHRIMP
How to Make Tequila Shrimp
Provided by Melissa Roberts
Categories Tequila Dairy Sauté Quick & Easy Dinner Lunch Shrimp Spirit Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 7
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.
TEQUILA-FLAMED SHRIMP TOSTADAS
Recipe by Sue Torres from "A Denim & Cockatil Guru's Mexican Fiesta," Food & Wine Magazine, 01/2008 edition. "I created this dish late one night when I was hungry and tired of my menu," Sue Torres says. "The tequila adds a little smokiness to the shrimp, and I liked the great textural difference between the creamy avocado and the crispy tostada." At Los Dados, Torres fries homemade tortilla rounds to make the base for this crunchy appetizer; here, we've substituted store-bought chips. Fast & healthy.
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, mash the avocado, pineapple, beans, scallions and 1 tablespoon of the lime juice; season with salt and pepper.
- Heat a large skillet until very hot.
- Add the oil and heat until shimmering.
- Season the shrimp with salt and pepper; add to the skillet along with the garlic and cook, shaking the pan frequently, until the shrimp are almost cooked through, about 2 minutes.
- Remove the skillet from the heat and add the tequila.
- Tilt the pan slightly over the burner to ignite the tequila and cook until the flames subside. (Alternatively, remove the pan from the heat and ignite with a match, then return to the heat.)
- Stir in the chipotle, butter and the remaining 2 tablespoons of lime juice, swirling until the butter is melted and the liquid is slightly reduced, about 2 minutes longer; season with salt and pepper.
- Spoon the avocado mixture onto the tortilla chips and top with the shrimp.
- Drizzle some of the tequila sauce on top and serve right away.
Nutrition Facts : Calories 192, Fat 12, SaturatedFat 2.6, Cholesterol 91.5, Sodium 164.7, Carbohydrate 8.5, Fiber 3.6, Sugar 0.9, Protein 13.6
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- In a large skillet heat butter over medium heat. Once hot and garlic and onions for 2-3 minutes until flagrant, taking care not to burn the garlic.
- Increase heat to medium high and add in the shrimp and season with salt and pepper. Let cook for 2 minutes until they start to turn pink, turning the shrimp as needed.
- Add in the tequila, lime juice, and cilantro and let cook until shrimp is opaque, about 3 to 4 minutes.
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