Tequila Flamed Rock Shrimp With Chipotle Coulis Recipes

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FLAMBEED SHRIMP CHIPOTLE TOSTADAS



Flambeed Shrimp Chipotle Tostadas image

Provided by Marcela Valladolid

Categories     appetizer

Time 25m

Yield 8 tostadas

Number Of Ingredients 15

1/2 cup sour cream
1/4 cup milk
1 tablespoon olive oil
1 teaspoon garlic powder
Pinch salt and coarsely ground black pepper
Pinch salt and coarsely ground black pepper
3 canned chipotle chiles in adobo, plus more if desired
3 tablespoons unsalted butter
2 cloves garlic, minced
1/4 onion, finely chopped
2 pounds peeled large or jumbo shrimp
Salt and coarsely ground black pepper
1/4 cup tequila, for flambeing
8 tostadas
Chopped fresh cilantro, for garnish

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



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-CHIPOTLE SHRIMP



Tequila-chipotle Shrimp image

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

2 chipotle chiles in adobo
3 tablespoons tequila
2 tablespoons fresh lime juice
1 tablespoon ketchup
1 tablespoon adobo sauce, from chipotle can
1 clove garlic, chopped
2 teaspoons packed light brown sugar
1/4 teaspoon salt
3/4 lb medium shrimp, shelled and deveined (about 20)
1 tablespoon olive oil

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



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

CHIPOTLE TEQUILA SHRIMP TACOS



Chipotle Tequila Shrimp Tacos image

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

1 1/2 lb uncooked medium shrimp, thawed if frozen, peeled and deveined
1/2 cup orange juice
1/4 cup tequila
2 tablespoons fresh lime juice
2 chipotle chiles in adobo sauce, finely chopped
1 clove garlic, finely chopped
2 plum (Roma) tomatoes
1 tomatillo
1 cup sweet golden tomatoes
1 tablespoon olive oil
1/2 teaspoon salt
Dash pepper
4 corn tortillas
4 Old El Paso™ flour tortillas for soft tacos
4 Old El Paso™ Stand 'n Stuff™ taco shells
Chopped fresh cilantro
Queso fresco
Avocados, pitted, peeled and chopped
Pico de gallo or Old El Paso™ Thick 'n Chunky salsa
Lime wedges

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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