Margarita Shrimp Cocktail Recipes

MARGARITA SHRIMP COCKTAIL RECIPE - (4.3/5)

Steps:

• Remove shells from shrimp, leaving tails intact. Set shells aside for the stock. Using a small, pointed knife or shrimp deveiner, make a shallow cut lengthwise down the back of each shrimp, then wash out the vein. In a 4-quart Dutch oven, heat shrimp shells, 4 cups water and 2 teaspoons salt to boiling over high heat. Add wine, 2 tablespoons lime juice, the peppercorns and handful of cilantro. Reduce heat to medium. Cover and cook 30 minutes. Strain stock through a strainer into a large bowl and discard shells, peppercorns and cilantro. Return stock to same pan and heat to boiling over high heat. Add shrimp; remove pan from heat. Cover and let stand 8 to 10 minutes until shrimp are pink and firm. Meanwhile, fill large bowl half full with ice and water. Strain stock through strainer and plunge shrimp into ice bath. Shrimp can be refrigerated in ice water for several hours. In medium bowl, mix all sauce ingredients. (Don't use aluminum bowl because the acid in the sauce may react.) Stir in cooked shrimp to coat. Cover and refrigerate at least 30 minutes but no longer than 3 hours. Serve cold.

MARGARITA SHRIMP COCKTAIL

Steps:

• 1. Mix first 7 ingredients in a medium sized bowl.
• 2. Toss in tomatoes, onions, mango, and shrimp.
• 3. Chop avocado and toss with lime juice. Leave to soak for 3 to 5 minutes. This will slow down the browning process of the avocado.
• 4. Add avocado lime juice to mixture and toss.
• 5. Serve with tortilla chips.
• 6. **NOTE** For a very impressive presentation, I like to serve this in a margarita glass placed on top of a dessert sized plate with some of the avocado mixed in and some sprinkled on top. A lime wedge on the edge of the glass and tortilla chips around the plate. Makes a great appetizer for a dinner party or a great dip for a big party!

MARGARITA SHOT-GLASS SHRIMP

Steps:

• If desired, rub rims of 24 (2-oz) cordial glasses (shot glasses) with lime wedges; dip rims in coarse salt and pepper.
• In medium bowl, mix cocktail sauce, bell pepper, lime juice and pineapple. Place about 1 tablespoon sauce mixture in bottom of each glass. Place 1 shrimp in each glass; top each with lime wedge and cilantro sprig. Serve immediately, or cover and refrigerate until serving time.

MARGARITA GRILLED SHRIMP

Steps:

• Stir shrimp, olive oil, cilantro, lime juice, garlic, tequila, cayenne pepper, and salt together in a bowl. Cover the bowl with plastic wrap and refrigerate shrimp in marinade for 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove shrimp from bowl and thread onto skewers; discard marinade.
• Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.

ZESTY MARGARITA SHRIMP COCKTAIL

Steps:

• In medium bowl, mix all ingredients except shrimp. Serve as dip for shrimp.

MARGARITA SHRIMP WITH PICO DE GALLO COCKTAIL SAUCE

Steps:

• Combine all ingredients in a medium bowl. Fold together. Cover and refrigerate until needed.
• In blender, add in canola oil, garlic, shallots, jalapeno, cilantro, lime juice and tequila. Blend into a smooth puree. In the refrigerator, marinate shrimp in a large bowl in puree for 1 hour. Grill over an open flame or in a grill pan or saute in 1 tablespoon oil. Serve shrimp warm with Pico De Gallo Cocktail Sauce.

MARGARITA SHRIMP

Steps:

• Sample the tequila to make sure it has not gone bad! lol.
• Mix all marinade ingredients in a medium mixing bowl.
• Add shrimp, cover and let marinate in refrigerator for about 30 minutes.
• Sample the tequila AGAIN to make sure it has not gone bad since you tasted it in step 1! lol.
• Remove shrimp and discard marinade. Thread shrimp onto skewers or just put them in a grill wok or basket and grill for 5-6 minutes. Turn when they begin to turn pink on the bottom. Do NOT overcook.
• Remove from grill and serve immediately.
• BUT NOT before you SAMPLE the tequila AGAIN! hehehe.
• Enjoy!

SHRIMP COCKTAIL MARGARITAS

Steps:

• Cook the shrimp in simmering water with a pouch of Crab Boil until they turn a pale coral color. If they start to curl up, they're overcooked. Shock the shrimp with ice to stop them from cooking and chill in the refrigerator. In a large bowl, combine the tomato, cilantro, olives and jalapeno. In a medium bowl, blend the salsa, juices, the Tequila, Worcestershire and Tabasco sauces. Stir in the tomato mixture. Chill this mixture before assembling the cocktails. Just before serving, cut the avocado into thick slices and splash some limes juice on them so they don't brown. Cut the limes into wedges and gather the cilantro garnish. Place an avocado slice in the chilled glass and spoon the cocktail sauce next, leaving part of the avocado exposed. Place a lime wedge on each glass and line the shrimp around the rims. It's okay to dip them into the sauce slightly to give them anchorage. Garnish with the cilantro leaves.