FLAMBEED SHRIMP CHIPOTLE TOSTADAS
Provided by Marcela Valladolid
Categories appetizer
Time 25m
Yield 8 tostadas
Number Of Ingredients 15
Steps:
- For the spicy chipotle crema: In a blender, add the sour cream, milk, olive oil, garlic powder, salt, pepper and chiles and blend until combined. You can always add more peppers for a hotter sauce. Set aside.
- For the tostadas: In a large skillet over medium-high heat, melt the butter. Add the garlic and onion and saute until translucent. Season the shrimp with salt and pepper and add to the skillet. Cook until the shrimp start to change to a pinkish tone, 3 to 5 minutes. Add the tequila to the skillet and tilt the skillet slightly over the burner to ignite it. Remove the skillet from the heat and let the flames subside, then return it back to medium-high heat. Add the chipotle crema, bring to a simmer and cook until fully combined and warm, about 2 minutes.
- Divide the shrimp mixture among the tostadas and sprinkle with the cilantro.
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-CHIPOTLE SHRIMP
Make and share this Tequila-chipotle Shrimp recipe from Food.com.
Provided by Kirstin in the Couv
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In blender, combine chipotles, tequila, lime juice, ketchup, adobo sauce, garlic, sugar and salt.
- Blend until smooth.
- Put shrimp in nonreactive bowl, pour mixture over, and marinate at room temperature for 30 minutes.
- Strain shrimp.
- Reserve marinade.
- In a heavy skillet over high heat, add oil and swirl to coat.
- Add shrimp and cook, tossing and stirring until just cooked through, about 2 minutes.
- Transfer shrimp to serving dish.
- Add reserved marinade to pan, bring to a boil, scraping pan often.
- Cook for about 15 seconds.
- Pour sauce over shrimp and serve immediately.
- Serves 4.
TEQUILA-FLAMED SHRIMP TOSTADAS
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
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
CHIPOTLE TEQUILA SHRIMP TACOS
The fresh tastes of shrimp and citrus get a boozy kick with the addition of tequila in this authentic-tasting recipe. Don't forget the Old El Paso Thick 'n Chunky salsa for the perfect taco topping.
Provided by Yvette Marquez
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 20
Steps:
- In shallow dish, toss shrimp, orange juice, tequila, lime juice, chiles and garlic to coat. Let stand 15 minutes to marinate, stirring twice.
- Meanwhile, cut plum tomatoes and tomatillo into wedges. Halve golden tomatoes; set aside.
- Drain shrimp, discarding marinade. In 12-inch skillet, heat oil over medium-high heat. Add shrimp, tomatoes and tomatillo to skillet; sprinkle with salt and pepper. Cook 3 to 5 minutes, turning shrimp, tomatoes and tomatillo halfway through cooking time, until shrimp turn pink and tomatoes are slightly soft.
- Heat tortillas on griddle. Fill each tortilla and taco shell with shrimp mixture. Top with cilantro, queso fresco, avocados and pico de gallo or salsa. Squeeze lime wedge over each.
Nutrition Facts : ServingSize 1 Serving
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