DONERAKI'S SHRIMP IN TEQUILA SAUCE
Make and share this Doneraki's Shrimp in Tequila Sauce recipe from Food.com.
Provided by Molly53
Categories Southwestern U.S.
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 146, Fat 8, SaturatedFat 1.1, Cholesterol 143.2, Sodium 644.3, Carbohydrate 2.5, Fiber 0.2, Sugar 0.3, Protein 15.7
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 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 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
ONE-PAN TEQUILA SHRIMP
Say hello to margarita shrimp! Everyone's favorite summer cocktail is surprisingly the perfect marinade. This one-pan dish uses everything we know and love in a margarita and turns it into a stunning dish that is perfect for summer.
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the shrimp, tequila, agave, zest and juice of 2 limes and garlic in a large bowl. Season with salt and pepper, toss together and marinate at room temperature for 5 to 10 minutes.
- Preheat a cast-iron skillet over medium-high heat, add the oil and heat until smoking.
- Cut the remaining 1 lime in half crosswise and set aside. Remove the shrimp from the marinade, reserving the marinade for later, and cook in batches until the shrimp is pink and cooked through, about 2 minutes per side. Transfer to a plate and set aside.
- Wipe out the skillet and set over medium heat. Add 4 tablespoons butter and swirl until melted. Add the bread slices and lime halves, cut-side down, and cook until the bread is golden brown and toasted, 1 to 2 minutes per side. Transfer the bread and limes to a plate.
- Strain the reserved marinade into a medium bowl and discard the solids. Put the marinade liquid and minced jalapeños in the skillet and cook over medium heat until reduced by half, about 3 minutes. Reduce the heat to low, add the remaining 4 tablespoons butter and swirl until melted. Add the shrimp and toss together until coated.
- To plate, top the bread with the shrimp mixture, garnish with the jalapeño slices and fresh herbs and enjoy!
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- In a medium bowl whisk together tequila, lime juice, honey, hot sauce, garlic and olive oil until smooth.
- Heat oil in a skillet over medium-high heat. With tongs gently remove the shrimp from the marinade and place shrimp on hot skillet (don't over crowd pan and cook in batches if necessary). Cook for one minute and then flip and cook for another minute.
- Remove the cooked shrimp and set aside. In a small bowl whisk together 1 tablespoon of marinade with the corn starch to make a slurry.
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