Tequila Shrimp Banger Sauce Food

DONERAKI'S SHRIMP IN TEQUILA SAUCE

Steps:

• Whisk together sauce ingredients.
• Heat sauce in a large skillet over medium-high heat until simmering.
• Add shrimp; cook just until they are pink and opaque, about 3 minutes per side.

TEQUILA SHRIMP

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 SHRIMP

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.

TEQUILA LIME SHRIMP ZOODLES

Steps:

• In a large cast-iron or other heavy skillet, heat 2 tablespoons butter over medium heat. Add shallot and garlic; cook 1-2 minutes. Remove from heat; stir in tequila, lime zest and lime juice. Cook over medium heat until liquid is almost evaporated, 2-3 minutes., Add olive oil and remaining butter; stir in shrimp and zucchini. Sprinkle with salt and pepper. Cook and stir until shrimp begin to turn pink and zucchini is crisp-tender, 4-5 minutes. Sprinkle with parsley and additional lime zest.

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.

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.