Tequila Glazed Shrimp Salad Flambe Recipes

HONEY-TEQUILA GLAZED SHRIMP

Steps:

• Preheat an indoor grill plate over high heat.
• Whisk together the honey, clementine juice, cumin, chipotle powder, salt, lime zest and juice and 2 ounces of the tequila in a medium bowl. Add the shrimp and toss to coat. Marinate 15 minutes at room temperature
• Set a strainer over a bowl and drain the shrimp completely, reserving the marinade for later. Grill the shrimp on both sides until super charred and no longer opaque in the middle, 1 to 2 minutes per side.
• Heat a large skillet over medium-high heat; add the reserved marinade and simmer until reduced by about half, about 2 minutes. Add the cooked shrimp and stir to coat in the sauce. Turn off the flame, then add the remaining 2 ounces tequila. Turn the flame back on to medium high and carefully tilt the pan to ignite the tequila (you can also use a match or lighter to flambe the tequila off heat). Once the flames subside, plate and serve.

TEQUILA SHRIMP

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.

SHRIMP ROULADE WITH TEQUILA LIME RELISH

Steps:

• For the Shrimp Roulade: Blend the fresh herbs into the cheese. Blanch the spinach leaves for 2 minutes in boiling water and let cool. Butterfly the shrimp (split them down the center, cutting almost but not completely through) and open them flat to resemble a butterfly shape. Dip the shrimp in cornstarch between 2 sheets of plastic wrap and pound the shrimp to a 1/16-inch thickness. Place 1 spinach leaf on each shrimp. Pipe a 2-inch strip of cream cheese from head to tail down the center of the spinach. Arrange a strip of bell pepper along one side of the cream cheese. Roll the flattened shrimp and refrigerate. A few minutes before serving time, dredge the shrimp rolls lightly in the seasoned flour, then in the egg whites, and then in the bread crumbs. Preheat oven to 350 degrees F. In a nonstick ovenproof frying pan, heat the olive oil until hot. Brown the breaded shrimp rolls until golden brown. Transfer the pan to the oven and bake for 8 to 10 minutes. Slice on the diagonal. Serve with the Tequila-Lime Relish.
• For the Tequila Lime Relish: Mix all the ingredients and let stand for 1 hour. For garnish, use carrot peels and chives.

SHRIMP ROULADE WITH TEQUILA LIME RELISH

Steps:

• Blend the fresh herbs into the cheese. Blanch the spinach leaves for 2 minutes in boiling water and let cool. Butterfly the shrimp (split them down the center, cutting almost but not completely through) and open them flat to resemble a butterfly shape. Dip the shrimp in cornstarch between 2 sheets of plastic wrap and pound the shrimp to a 1/16-inch thickness. Place 1 spinach leaf on each shrimp. Pipe a 2-inch strip of cream cheese from head to tail down the center of the spinach. Arrange a strip of bell pepper along one side of the cream cheese. Roll the flattened shrimp and refrigerate. A few minutes before serving time, dredge the shrimp rolls lightly in the seasoned flour, then in the egg whites, and then in the bread crumbs. Preheat oven to 350 degrees F. In a nonstick ovenproof frying pan, heat the olive oil until hot. Brown the breaded shrimp rolls until golden brown. Transfer the pan to the oven and bake for 8 to 10 minutes. Slice on the diagonal. Serve with the Tequila-Lime Relish.
• Mix all the ingredients and let stand for 1 hour. For garnish, use carrot peels and chives.

TEQUILA LIME SHRIMP SALAD

Steps:

• Use the mixed greens and noodles for service as a bed for the shrimp. Use cilantro as garnish. Marinate shrimp in remaining ingredients for at least an hour. Saute shrimp and chill once cooked. Bring marinade to a boil for 15 seconds and quick chill. Arrange mixed greens on small plate with noodles in center to create some height. Place finished shrimp onto noodles. Drizzle with sauce and serve cold.

BANANAS FLAMBE

Steps:

• Remove 4 strips orange zest with a vegetable peeler. Squeeze the orange and strain the juice.
• Melt the butter with the sugar, orange zest and vanilla bean in a large skillet over medium heat. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from the heat and stir in the liqueur, orange juice and a pinch of salt.
• Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide among bowls.
• Add the rum to the pan and return to medium heat. Warm for a few seconds without stirring, then carefully tilt the pan so the rum ignites (if using an electric stove, hold a lit match near the sauce to ignite it). Spoon the flaming sauce over the bananas. Garnish with whipped cream and the glazed orange zest.

TEQUILA GLAZED SHRIMP SALAD FLAMBE

Steps:

• For the gastrique: In a small saucepan, combine sugar, vinegar, red pepper flakes and jalapeno. Bring to a boil and simmer until reduced and thickened to a sauce consistency. Set aside.
• For the salad: In a large bowl, combine spinach, red bell pepper and mango. Toss with vinegar and oil and season with salt and pepper.
• In a large skillet over medium-high heat, melt 2 tablespoons butter. Add shrimp and cook until they just begin to turn pink, about 1 minute. Remove pan from heat, add tequila and return pan to heat. Carefully ignite tequila and let the flames die down.
• Add 1/2 cup of the gastrique and cook, stirring, until shrimp are glazed with the sauce and cooked through, about 1 to 2 minutes. Remove pan from heat, whisk in remaining 2 tablespoons butter in pieces until sauce is thick and smooth.
• Serve shrimp on salad, drizzle with sauce.