MARGARITA SHRIMP
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
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
SHRIMP MARGARITAVILLE
This was posted on the Internet for someone who asked for a recipe like one in the frozen food section called Margaritaville's Island Lime Shrimp which I think is fantastic but I can't find it. Had it in Florida or NY I think. I'm still searching...Update: I found it in the freezer at Target! I still want to make this though!
Provided by Oolala
Categories Lime
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 8 ingredients in a shallow dish.
- Marinade shrimp for one hour.
- Place on skewers and grill until pink and cooked through.
- Serve with Spanish rice.
Nutrition Facts : Calories 131.8, Fat 2.2, SaturatedFat 0.4, Cholesterol 172.8, Sodium 461.4, Carbohydrate 3.6, Fiber 0.2, Sugar 0.3, Protein 23.5
SHRIMP MARGARITA
Provided by Pierre Franey
Categories dinner, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
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
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