Donerakis Shrimp In Tequila Sauce Recipes

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DONERAKI'S SHRIMP IN TEQUILA SAUCE



Doneraki's Shrimp in Tequila Sauce image

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

1 lb large shrimp, peeled and deveined
1/4 cup tequila
2 tablespoons lime juice (freshly squeezed)
2 tablespoons olive oil
1 fresh jalapeno, minced
2 garlic cloves, minced
1/4 teaspoon ground cumin

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



Grilled Tequila-Lime Shrimp image

Lime and tequila-marinated shrimp grilled on skewers make an easy appetizer to enjoy all summer.

Provided by kellen.f

Categories     Seafood     Shellfish     Shrimp

Time 1h16m

Yield 4

Number Of Ingredients 9

2 tablespoons lime juice
2 tablespoons tequila
¼ cup olive oil
1 pinch garlic salt
1 pinch ground cumin
ground black pepper to taste
1 pound large shrimp, peeled and deveined
6 (10 inch) wooden skewers
1 large lime, quartered

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



Tequila Shrimp image

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

1 1/2 pounds large shrimp in shell (21 to 25 per pound), peeled and deveined
1 teaspoon kosher salt
2 tablespoons unsalted butter
1/2 cup white or reposado tequila
3/4 cup crema or sour cream
1 scallion, thinly sliced
Accompaniment: rice

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



Tequila Shrimp image

This is a very simple and excellent recipe. Goes great over pasta.

Provided by Michael

Categories     Seafood     Shellfish     Shrimp

Time 20m

Yield 6

Number Of Ingredients 6

2 tablespoons unsalted butter
4 cloves garlic, chopped
1 ½ pounds large shrimp - peeled and deveined
½ cup tequila
½ cup chopped fresh cilantro
salt and pepper to taste

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



One-Pan Tequila Shrimp image

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

1 pound shrimp (16/20 count), peeled and deveined, tails on
1/4 cup tequila
1 teaspoon agave nectar
3 limes
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 stick (8 tablespoons) unsalted butter, cut into 1-tablespoon slices
1 loaf crusty bread, cut into 1-inch-thick slices (6 to 8 slices)
2 jalapeños, 1 seeded and minced and 1 sliced into thin rounds
Cilantro sprigs or basil leaves, for garnish

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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