Tex Mex Shrimp Food

TEX-MEX GRILLED SHRIMP AND SALSA

Tex-Mex Grilled Shrimp and Salsa image

Tex-Mex seasoned shrimp with homemade smoky grilled salsa for dipping. I serve this as a main dish but it would make a great appetizer as well.

Provided by Soup Loving Nicole

Categories Seafood Shellfish Shrimp

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

1 pound raw jumbo shrimp, peeled, tails left on
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon chili powder
¼ teaspoon ground cumin
4 Roma tomatoes
½ large onion
½ head head garlic
1 jalapeno pepper
1 tablespoon lime juice
1 teaspoon salt
¼ cup chopped fresh cilantro

Steps:

Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.

Nutrition Facts : Calories 151.6 calories, Carbohydrate 7.5 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 19.9 g, SaturatedFat 0.8 g, Sodium 789.8 mg, Sugar 2.8 g

TEX-MEX SHRIMP AND GRITS

Tex-Mex Shrimp and Grits image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

5 cups low-sodium chicken stock
3/4 cups quick-cooking grits
1 1/2 cups grated pepper jack cheese
1 1/2 cups grated queso blanco
1/2 cup Mexican crema
2 tablespoons salted butter
2 tablespoons salted butter
1 tablespoon olive oil
1 1/2 pounds peeled and cleaned jumbo shrimp
1 tablespoon taco seasoning
Kosher salt and freshly ground black pepper
8 ounces Mexican chorizo
1 medium onion, diced
1 red bell pepper, diced
1 jalapeno pepper, diced
1 poblano pepper, diced
1 tablespoon tomato paste
Hot sauce, to taste
Juice of 1 lime
Fresh cilantro leaves, for garnish

Steps:

For the grits: Bring 3 cups of the stock to a boil in a medium saucepan. Slowly stir in the grits. Return to a boil and cook over a medium heat for 3 to 4 minutes. Turn down the heat to low and stir in the pepper jack, queso blanco and crema. Cook for another 3 to 4 minutes. Stir in the butter and keep warm.
Heat the remaining 2 cups chicken stock in a separate pan.
For the shrimp: Meanwhile, add the butter and olive oil to a large skillet over a medium-high heat. Sprinkle the shrimp with the taco seasoning and a pinch of salt and pepper. Add the shrimp to the skillet and cook until they begin to turn pink, 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking later in the sauce.)
Add the chorizo to the skillet and break it up with a spatula. Add the onion and all the peppers to the skillet and season with salt and pepper. Continue cooking until the chorizo is cooked through, 4 to 5 minutes. Add the tomato paste and cook for an additional minute. Stir in the hot stock and hot sauce to taste. Return the shrimp to the skillet with their juices. Cook until the shrimp are cooked through, an additional 2 minutes. Add the lime juice. Taste and adjust seasoning as needed.
To serve, spoon the shrimp and sauce over the grits and garnish with the cilantro.

TEX-MEX SHRIMP COCKTAIL

Tex-Mex Shrimp Cocktail image

Make and share this Tex-Mex Shrimp Cocktail recipe from Food.com.

Provided by ratherbeswimmin

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup hot red jalapeno jelly
1 tablespoon lime zest
1/4 cup fresh lime juice
1 lb peeled large cooked shrimp
1 cup diced mango
1/2 cup diced red bell pepper
1/4 cup chopped fresh cilantro
1 small avocado, diced
lime, slices
fresh fresh cilantro stem

Steps:

Whisk together the first 3 ingredients; pour into a large zip-lock freezer bag.
Add in shrimp and next 3 ingredients, turning to coat.
Seal and chill 4 hours, turning occasionally.
Add avocado; mix up.
Serve in chilled glasses, garnish with lime slices and cilantro sprigs.

Nutrition Facts : Calories 198.4, Fat 5.9, SaturatedFat 0.8, Cholesterol 159.4, Sodium 723.1, Carbohydrate 19.2, Fiber 2.9, Sugar 11.8, Protein 18.2

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