Tequila Laced Gazpacho Cocktails With Grilled Shrimp Recipes

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ZESTY TEQUILA SHRIMP GAZPACHO



Zesty Tequila Shrimp Gazpacho image

This is another one of my "twisted" recipes. That is to say a traditional recipe, that I have put my own twist to. (Prep time does not include time to chill.)

Provided by Berts Kitchen Witch

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 ounce tequila
1 lb small shrimp (cooked)
1 small purple onion
1 small green bell pepper
2 large cucumbers
2 large celery ribs
6 small roma tomatoes
3 garlic cloves (minced fine)
4 cups tomato juice
4 1/2 cups v 8 spicy vegetable juice
2 tablespoons red wine vinegar
2 tablespoons olive oil
3 tablespoons lime juice
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup green onion (sliced)

Steps:

  • Wash vegetables.
  • Chop purple onion, bell pepper, unpeeled cucumbers, celery, and tomatoes.
  • Place chopped vegetables into a large bowl.
  • Add finely minced garlic, olive oil, salt, and pepper, tequila and cooked shrimp; stir gently to combine all.
  • Stir in lime juice and red wine vinegar.
  • Stir in tomato juice and V-8 juice.
  • Cover with plastic wrap and place in fridge until well chilled (about 1 hour for flavors to blend).
  • To serve, ladle each portion into a serving bowl and sprinkle each with desired amount of the chopped green onion.

ICY FRUIT GAZPACHO WITH SPICY GRILLED SHRIMP



Icy Fruit Gazpacho with Spicy Grilled Shrimp image

Provided by Food Network

Time 30m

Yield 6 servings, Chill: 1 hr.

Number Of Ingredients 11

2 cups vegetable juice blend
2 large tomatoes, coarsely chopped
1 can (20 oz.) DOLE® Pineapple Chunks,
1-1/2 cups DOLE® Frozen Mango Chunks, partially
1 tablespoon honey
1 teaspoon chili garlic sauce
1/4 cup chopped mint leaves
1 cup orange juice
1 pound medium-large raw shrimp, peeled and deveined
1 to 2 tablespoons dry Creole seasoning
Mint sprigs (optional)

Steps:

  • Combine vegetable juice, tomatoes, 1 cup each pineapple and mango chunks, honey and chili garlic sauce in blender or food processor container. Cover; blend until smooth.
  • Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit.
  • Pour into large bowl; stir in orange juice; chill at least 1 hour.
  • Toss shrimp with Creole seasoning in large bowl to coat well. Grill over medium-high heat for 3 to 4 min. or until pink, turning once.
  • Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if desired.
  • Variation: Cook shrimp in two batches, in large nonstick skillet over medium-high heat in 1 to 2 tablespoons olive oil.
  • Per Serving: 309 calories, 13g fat (1g sat.), 0mg cholesterol, 21mg sodium, 21g carbohydrate (9g dietary fiber, 16g sugars), 6g protein, 5% Vit A, 34% Vit C, 3% calcium, 10% iron, 6% potassium, 4% folate

TEQUILA-GRILLED SHRIMP



Tequila-Grilled Shrimp image

The citrus marinade for the shrimp is spiked with tequila, which makes for a very flavorful grilled appetizer, or serve over rice for a quick and easy dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1 pound large shrimp, peeled and deveined
1/4 cup silver or white tequila
1/4 cup lime juice (from about 3 limes)
1/4 cup fresh orange juice (from 1 orange)
Coarse salt and ground pepper
1 jalapeno, seeded and minced
Lime wedges (for serving)

Steps:

  • In a medium nonreactive bowl, stir together shrimp, tequila, lime juice, and orange juice; season with salt and pepper. Cover with plastic wrap and refrigerate 20 minutes.
  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill shrimp until opaque throughout, 4 to 6 minutes, flipping once. Transfer to a platter and top with jalapeno. Serve shrimp with lime wedges.

Nutrition Facts : Calories 95 g, Fat 1 g, Protein 18 g

GRILLED SHRIMP GAZPACHO



Grilled Shrimp Gazpacho image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 pints pico de gallo, spicy, fresh
2 cups fresh vegetable mix (broccoli, cauliflower, peppers, etc.)
20 colossal boiled shrimp, shells removed
Salt and freshly ground black pepper
1 cup fresh cilantro sprigs, torn into bite size pieces
1 lime, cut into wedges

Steps:

  • Preheat grill, grill pan or nonstick pan over medium-high heat. Pour the pico de gallo into a blender and blend until smooth, about 30 seconds. Add the vegetable mix to blender and pulse until well chopped. Pour the mixture in a bowl and season with salt and pepper, stir and pour the gazpacho into 4 soup bowls.
  • Season the shrimp with salt and pepper and grill until warmed through, about 1 minute per side. Place the shrimp evenly over the gazpacho and add cilantro. Serve with fresh lime wedge.

GAZPACHO SHRIMP COCKTAIL



Gazpacho Shrimp Cocktail image

A quick cocktail sauce of blended chili sauce, tomato, garlic and vinegar to serve with chilled cooked shrimp.

Provided by Food Network Kitchen

Time 15m

Yield 8-12

Number Of Ingredients 10

One 4-inch piece baguette, crust removed
1/4 cup chili sauce
1 tablespoon sherry vinegar
1/4 teaspoon ground cumin
1 clove garlic
1 large ripe tomato (about 8 ounces), chopped
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped chives
2 pounds cooked, peeled large shrimp with tail sections attached

Steps:

  • Tear the baguette into pieces, then transfer to a blender along with the chili sauce, vinegar, cumin, garlic, tomato and 1/2 teaspoon each salt and pepper. Puree until smooth. With the motor running, slowly pour in the oil and blend until well combined.
  • Transfer the cocktail sauce to a small bowl and sprinkle with the chives. Serve with the shrimp.

GRILLED TEQUILA-LIME SHRIMP



Grilled Tequila-Lime Shrimp image

Lime and tequila-marinated shrimp grilled on skewers make an easy appetizer to enjoy all summer.

Provided by kellen.f

Categories     Seafood     Shellfish     Shrimp

Time 1h16m

Yield 4

Number Of Ingredients 9

2 tablespoons lime juice
2 tablespoons tequila
¼ cup olive oil
1 pinch garlic salt
1 pinch ground cumin
ground black pepper to taste
1 pound large shrimp, peeled and deveined
6 (10 inch) wooden skewers
1 large lime, quartered

Steps:

  • Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
  • Soak skewers at least 30 minutes in water to prevent burning.
  • Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  • Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
  • Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 3.8 g, Cholesterol 172.9 mg, Fat 14.6 g, Fiber 0.9 g, Protein 18.8 g, SaturatedFat 2.1 g, Sodium 282.5 mg, Sugar 0.6 g

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