GRILLED DRUNKEN SHRIMP TACOS
Steps:
- For the shrimp: Soak 8 bamboo skewers in water, if grilling over an open flame (or use metal skewers).
- Begin by making a quick marinade. In a large mixing bowl, combine the tequila, cumin, paprika, cayenne, garlic, lime juice and a little canola oil. Add the shrimp and toss well to coat. Sprinkle with salt and pepper. Take the skewers and thread 4 shrimp per skewer.
- Heat up a grill, grill pan or flat top. Place the shrimp skewers on the grill and cook until pink, well-marked and nicely charred, 40 to 50 seconds. Remove from the grill and set on a large platter. Add the cilantro and finish by squeezing the lime wedges for some fresh lime juice all over (while the shrimp are warm they will soak up the lime flavor).
- For the spicy pink mayo: Combine the mayonnaise, Mexican crema, lime juice, agave, chipotle and adobo sauce and some salt in a mixing bowl. Refrigerate until ready to serve.
- For the tacos: Take a large nonstick saute pan (or on a flat grill top) and spray lightly with some nonstick cooking spray. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown about 15 seconds, and then remove from pan. Repeat with the remaining tortillas.
- To assemble: Place a skewer of shrimp on a doubled-up tortilla (cheese side up) and remove the skewer to leave the shrimp lined up in a row. Top with the diced tomato, iceberg, Cotija cheese, spicy pink mayo, lime and cilantro. Serve with beans.
DRUNKEN SHRIMP
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 32
Steps:
- Add all ingredients, except shrimp and garnishes to a large saucepan on high heat. Bring to a boil for 10 minutes. Reduce the heat to low. Add the shrimp and cook until bright pink, about 5 minutes. Drain the shrimp from the cooking liquid and place in a serving dish. Chill or eat while warm, sprinkled with the dry rub before serving alongside Cocktail Sauce.
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
- Mix all ingredients in a small bowl. Cover and refrigerate until use.
- In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
- Yield: 3 1/2 cups
"DRUNKEN SHRIMP STYLE" QUICK MARINADE
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 2 ot 4 servings
Number Of Ingredients 9
Steps:
- Soak skewers in water for 45 minutes. In a mixing bowl, combine vodka, citrus, ginger, garlic, sugar, and miso paste and whisk until mixed. Slowly whisk in oil until smooth. Pour marinade over unpeeled shrimp and scallops. Cover and let marinate in refrigerator for 45 to 60 minutes. Skewer shrimp and scallops (4 to a skewer is optimal) and place on grill over direct heat. Allow tails and legs of shrimp to slightly blacken before turning. Scallops should brown slightly before turning.
DRUNKEN SHRIMP
Spicy large shrimps cooked in beer which my mom makes during weekends.
Provided by misch
Categories Main Dish Recipes Stir-Fry Shrimp
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
- Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 11.5 g, Cholesterol 230.4 mg, Fat 8.6 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 1.1 g, Sodium 380.8 mg, Sugar 5.5 g
KEY LIME SHRIMP
Make and share this key lime shrimp recipe from Food.com.
Provided by chia2160
Categories < 15 Mins
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- cut 4 thin slices of lime, and grate a tsp of zest, then squeeze to get 2 tbsp juice.
- in skillet heat butter& oil.
- add garlic, lime zest and juice, worcestershire, cook until bubbling, add shrimp and cook 2 minutes, turn over, add hot sauce and cook 2 minutes longer.
- serve with sauce, lime slices and french bread, eat with your fingers and lots of napkins.
Nutrition Facts : Calories 192.3, Fat 15.5, SaturatedFat 7.8, Cholesterol 88.6, Sodium 405.4, Carbohydrate 9.3, Fiber 1.9, Sugar 1.6, Protein 7
GRILLED TEQUILA-LIME SHRIMP
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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GRILLED KEY LIME SHRIMP - CULINARY GINGER
From culinaryginger.com
Reviews 8Calories 69 per servingCategory Dinner Ideas
- To a mixing bowl add the key lime zest, juice salt, garlic, rosemary, honey and oil. Whisk well to combine.
- Add the shrimp to a bowl and pour over ½ of the marinade, cover and refrigerate for 20 minutes. Preheat the grill.
- Thread the shrimp onto skewers and grill for no more than 5 minutes on the first side then turn and cook for 2 minutes. Serve immediately with the rest of the marinade for dipping.
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- Pat shrimp dry with paper towels. Combine shrimp, marinade, honey, and zest in a large bowl, tossing to coat. Marinate 1 hour in refrigerator. Drain shrimp well before grilling; discard marinade.
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