Across The Border Tequila Shrimp Recipes

Steps:

• Melt the butter in a large skillet over medium heat. Add the garlic; cook and stir for about 30 seconds. Add shrimp; cook until they start to turn pink, about 3 minutes. Pour in the tequila and lime juice and season with salt and chili powder. Simmer until the liquid has evaporated, about 3 more minutes. Pour shrimps on a plate and garnish with cilantro. Serve with lime wedges.

Steps:

• Melt the butter in a large skillet over medium heat. Add the garlic; cook and stir for about 30 seconds. Add shrimp; cook until they start to turn pink, about 3 minutes. Pour in the tequila and lime juice and season with salt and chili powder. Simmer until the liquid has evaporated, about 3 more minutes. Pour shrimps on a plate and garnish with cilantro. Serve with lime wedges.

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.

Steps:

• Dry cleaned shrimp with paper towels.
• Heat butter in a large skillet over medium heat.
• Cook garlic in melted butter for 30 seconds.
• Add shrimp and cook 2 minutes more, stirring occasionally.
• Stir in the tequila, lime juice, salt and red pepper flakes.
• Cook 2 minutes more or until most of the liquid is gone and shrimp looks pink and glazed.
• Add cilantro, stirring over heat for a few more seconds.
• Serve over hot 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.

Steps:

• Shrimp Marinade and Grilling: In a glass bowl, stir together Tequila, lime juice, garlic and pepper.
• Marinate shrimp for 30 minutes, stirring once or twice.
• Over marinating will result in a very strong flavor!
• Remove shrimp from marinade, and wrap shrimp in bacon pieces.
• Thread shrimp on skewers and lightly sprinkle with seasoning salt.
• Grill shrimp over medium hot charcoal fire, basting with Adobo BBQ sauce.
• Turn shrimp every 2 minutes and continue to baste.
• The shrimp should cook for about 10 minutes.
• Bacon will be cooked, but not crisped.
• Serve immediately and drizzle with additional sauce.
• BBQ Adobo Sauce: Add dried chilies (except chipotle pepper) to 1 1/2 cups of boiling water.
• Let sit for 15 minutes.
• Remove chilies and reserve 1/2 cup of chile water.
• Add chile, reserved water, onion, garlic, oregano, cinnamon, and cumin to a blender and puree.
• Heat vegetable oil in a frying pan.
• Sautee puree in pan and add vinegar and sugar, bring to a boil.
• Reduce heat and simmer until thick.
• This should yield 2 cups of Adobo sauce.
• I freeze the extra sauce.
• Mix 1/2 cup of Adobo sauce with 1/2 cup of prepared BBQ sauce.
• Differing the proportions of the mixture will give you varying degrees of spice.
• Use this mixture to baste shrimp and drizzle remaining on shrimp.

Steps:

• In a large skillet, saute onion in oil until tender. Add the shrimp, green chiles, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted., Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.