GRILLED TEQUILA-LIME SHRIMP
Steps:
- Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
- Soak skewers at least 30 minutes in water to prevent burning.
- Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
- Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 3.8 g, Cholesterol 172.9 mg, Fat 14.6 g, Fiber 0.9 g, Protein 18.8 g, SaturatedFat 2.1 g, Sodium 282.5 mg, Sugar 0.6 g
TEQUILA-JALAPENO MARINATED SHRIMP
Make and share this Tequila-Jalapeno Marinated Shrimp recipe from Food.com.
Provided by Christine Bettiga
Categories Mexican
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Soak 12 wooden skewers in water for 15 minutes.
- Insert 2 skewers onto shrimp to keep them from slipping.
- Arrange kabobs onto a shallow baking dish.
- Combine cilantro, chiles, onion and 1 tbsp garlic into your food processor, finely chop.
- Gradually add all remaining marinade ingredients, processing until bright green paste forms.
- Pour mixture over shrimp.
- Cover, refrigerate 60 minutes, turning kabobs several times to marinate.
- Melt butter in small saucepan over medium heat.
- Add 1 tbsp.
- garlic and 2 tbsp.
- cilantro, cook 2 minutes or until garlic softens.
- Heat grill.
- Discard marinade and place kabobs on gas grill over medium heat or charcoal grill 6 inches from coals.
- Cook 3-4 minutes or until shrimp turn pink.
- Baste with garlic butter mixture.
- Serve with lime wedges.
CHORIZO WITH SWEET PEPPER AND ONION STEW AND FRIED CROUTONS
Provided by Melissa Clark
Categories main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Mince 4 garlic cloves and reserve. Mince remaining garlic clove, put it in a small bowl and cover with 1 tablespoon sherry vinegar.
- Heat 1 tablespoon oil over medium-high heat in a very large skillet or Dutch oven. Add chorizo and cook until browned all over, about 7 minutes. Transfer chorizo to a plate.
- Add as many bread slices to pan as will fit in one layer. Cook until golden on both sides, about 2 minutes. Transfer croutons to a plate and sprinkle with salt. Heat a little more oil in pan and repeat with remaining bread slices, frying them in batches if necessary.
- Heat remaining 2 tablespoons oil in pan. Add both paprikas and let cook for 20 seconds. Add onions and reserved 4 cloves minced garlic and cook until limp, about 3 minutes. Add bell peppers and sauté until onions are golden and peppers soft, about 7 minutes. Add cherry tomatoes, chicken broth, black pepper and bay leaf to pan and bring to a simmer. Cut chorizo in chunks and add it to pan along with any drippings from plate. Reduce heat to low, cover pan, and let cook at a low simmer for 25 minutes. Add remaining 2 tablespoons sherry vinegar to pan and simmer uncovered, until stew thickens slightly, 5 to 10 minutes longer.
- Remove bay leaf and stir in reserved garlic-vinegar mixture and cilantro. Serve stew topped with croutons.
Nutrition Facts : @context http, Calories 984, UnsaturatedFat 40 grams, Carbohydrate 49 grams, Fat 67 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 23 grams, Sodium 2242 milligrams, Sugar 13 grams, TransFat 0 grams
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
This is a very quick and easy recipe that will impress everyone. The shrimp is rather spicy but the cilantro and tangyness of the rice mixture nicely balances the spicy seasonings. This recipe came from the July 2002 Cooking Light magazine.
Provided by Mrs.Habu
Categories White Rice
Time 13m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook rice according to package directions, omitting salt and fat.
- While rice cooks, combine 1/4 tsp salt, the red pepper, chili powder, cumin and black pepper in a large zip-top plastic bag.
- Add shrimp to bag.
- Seal and shake to coat.
- Heat 1 tbl oil in large skillet over medium-high heat.
- Add shrimp to skillet, cook for 3 minutes, turning once.
- Add garlic, saute for 1 minute.
- Add tequila and 1 tbl cilantro.
- Cook for a further minute.
- Combine 1/4 tsp salt, 1 tbl oil and lime juice then pour over the cooked rice Serve shrimp over rice mixture.
- Enjoy.
Nutrition Facts : Calories 551.5, Fat 9.3, SaturatedFat 1.3, Cholesterol 214.9, Sodium 1264.4, Carbohydrate 82.8, Fiber 1.5, Sugar 0.3, Protein 30.5
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