One Pan Tequila Shrimp Recipes

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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!

TEQUILA-FLAMED SHRIMP TOSTADAS



Tequila-Flamed Shrimp Tostadas image

Recipe by Sue Torres from "A Denim & Cockatil Guru's Mexican Fiesta," Food & Wine Magazine, 01/2008 edition. "I created this dish late one night when I was hungry and tired of my menu," Sue Torres says. "The tequila adds a little smokiness to the shrimp, and I liked the great textural difference between the creamy avocado and the crispy tostada." At Los Dados, Torres fries homemade tortilla rounds to make the base for this crunchy appetizer; here, we've substituted store-bought chips. Fast & healthy.

Provided by Manami

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 Hass avocado, mashed
1/4 cup finely diced fresh pineapple
1/2 cup drained canned black beans
2 scallions, finely chopped
3 tablespoons fresh lime juice
salt & freshly ground black pepper, to taste
2 tablespoons vegetable oil
3/4 lb medium shrimp, shelled, deveined and cut into 1/2-inch pieces
2 large garlic cloves, minced
2 tablespoons silver tequila
3 1/2 ounces chipotle chiles in adobo, seeded and minced
1 tablespoon unsalted butter, cubed
24 large round tortilla chips

Steps:

  • In a bowl, mash the avocado, pineapple, beans, scallions and 1 tablespoon of the lime juice; season with salt and pepper.
  • Heat a large skillet until very hot.
  • Add the oil and heat until shimmering.
  • Season the shrimp with salt and pepper; add to the skillet along with the garlic and cook, shaking the pan frequently, until the shrimp are almost cooked through, about 2 minutes.
  • Remove the skillet from the heat and add the tequila.
  • Tilt the pan slightly over the burner to ignite the tequila and cook until the flames subside. (Alternatively, remove the pan from the heat and ignite with a match, then return to the heat.)
  • Stir in the chipotle, butter and the remaining 2 tablespoons of lime juice, swirling until the butter is melted and the liquid is slightly reduced, about 2 minutes longer; season with salt and pepper.
  • Spoon the avocado mixture onto the tortilla chips and top with the shrimp.
  • Drizzle some of the tequila sauce on top and serve right away.

Nutrition Facts : Calories 192, Fat 12, SaturatedFat 2.6, Cholesterol 91.5, Sodium 164.7, Carbohydrate 8.5, Fiber 3.6, Sugar 0.9, Protein 13.6

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