MARGARITA GRILLED SHRIMP
The shrimp can be marinated up to 3 hours before grilling. The amount of red pepper used can be adjusted according to how hot you like it. The marinade is also great on chicken.
Provided by Jenny Thompson
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Stir shrimp, olive oil, cilantro, lime juice, garlic, tequila, cayenne pepper, and salt together in a bowl. Cover the bowl with plastic wrap and refrigerate shrimp in marinade for 30 minutes.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Remove shrimp from bowl and thread onto skewers; discard marinade.
- Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 1.3 g, Cholesterol 172.6 mg, Fat 11.1 g, Fiber 0.2 g, Protein 18.7 g, SaturatedFat 1.7 g, Sodium 345.2 mg, Sugar 0.2 g
SAUTEED SCALLOPS & SHRIMP PASTA
I created this tempting seafood pasta for my wife. It's a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. -George Levinthal, Goleta, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,
Nutrition Facts : Calories 733 calories, Fat 35g fat (13g saturated fat), Cholesterol 210mg cholesterol, Sodium 1263mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 3g fiber), Protein 47g protein.
SHRIMP MARGARITA
Provided by Pierre Franey
Categories dinner, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Shell and devein shrimp. Butterfly shrimp by splitting them partly down the back, starting at the head and stopping short of the tail. Flatten them lightly. Place shrimp in a bowl and add lime juice, salt and pepper. Let stand briefly until ready to cook.
- Peel the avocado, and cut it into half-inch slices. Discard pit. Use as soon as possible or the flesh will discolor.
- Heat butter in a skillet; when it is quite hot but not smoking add shrimp, stirring rapidly. Cook about two minutes. Sprinkle with shallots and cook, stirring, about 10 seconds. Carefully add the tequila, which may flare up. Add half-and-half and cook over high heat about 1 minute. Add salt and pepper to taste. Add avocado, and cook just until the slices are piping hot.
- Using a slotted spoon, transfer the shrimp and avocado pieces to hot serving dishes. Bring the sauce to a full rolling boil for about 1 1/2 minutes and add the chopped cilantro. Spoon the sauce over the shrimp and avocado. Serve with rice.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 665 milligrams, Sugar 3 grams, TransFat 0 grams
MARGARITA SHRIMP WITH PICO DE GALLO COCKTAIL SAUCE
Provided by Food Network
Number Of Ingredients 17
Steps:
- Combine all ingredients in a medium bowl. Fold together. Cover and refrigerate until needed.
- In blender, add in canola oil, garlic, shallots, jalapeno, cilantro, lime juice and tequila. Blend into a smooth puree. In the refrigerator, marinate shrimp in a large bowl in puree for 1 hour. Grill over an open flame or in a grill pan or saute in 1 tablespoon oil. Serve shrimp warm with Pico De Gallo Cocktail Sauce.
SHRIMP AND SCALLOPS WITH WHITE BEAN AND HERB SAUCE
Steps:
- In a small saucepan cook the onion and garlic in 1 tablespoon of the oil over moderately low heat, stirring, until the onion is soft. Add the wine and simmer the mixture until the wine is reduced by half. Add the parsley, basil, 1/2 cup of the beans and the chicken broth, simmer the mixture stirring for 1 minute, and in a blender puree it. In the saucepan stir together the puree, the remaining 1/2 cup beans, and salt and pepper to taste and simmer the mixture for 2 minutes.
- In a skillet, preferably non-stick, heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it saute the shrimp, seasoned with salt and pepper, for 1-1/2 to 2 minutes on each side or until they are cooked through. Transfer the shrimp with a slotted spoon to a plate and keep them warm. To the skillet add the scallops and saute them, stirring, for 1 to 2 minutes, or until they are cooked through. Divide the bean sauce between 2 shallow bowls and arrange the shellfish over it.
SHRIMP AND SCALLOP SCAMPI WITH LINGUINE
Provided by Food Network Kitchen
Categories main-dish
Time 29m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
- Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
- Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
- Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.
MARGARITA SCALLOPS
Make and share this Margarita Scallops recipe from Food.com.
Provided by Bev I Am
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place all the ingredients, except one of the jalapeños, the scallops and olive oil, in a blender or food processor and puree.
- Taste the mixture and add more jalapeño, as desired.
- Transfer the mixture to a mixing bowl and set aside.
- Rinse the scallops in cold water; pat dry.
- In a nonstick sauté pan over high heat, heat the olive oil just until smoking.
- Add the scallops and sear well without stirring or tossing.
- Carefully add the citrus mixture to the pan and bring to a boil.
- When the liquid reaches a boil, carefully turn the scallops with a cooking utensil and cook for 1 minute more.
- Remove the scallops, cover to keep warm and reduce the sauce to half its original volume over high heat.
- Reserve the liquid in the pan.
- Divide the scallops among four plates.
- Pour the liquid from the pan directly over the plates.
- Garnish with the lime wedges and cilantro.
Nutrition Facts : Calories 241.7, Fat 4.2, SaturatedFat 0.7, Cholesterol 27.2, Sodium 742.4, Carbohydrate 39.8, Fiber 1.6, Sugar 27.8, Protein 14.7
SHRIMP AND SCALLOP STIR-FRY
Steps:
- Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
- Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 11.6 g, Cholesterol 135.8 mg, Fat 7.1 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 3.8 g, Sodium 600.8 mg, Sugar 3.7 g
SHRIMP SCALLOP & VEGGIE KABOBS WITH A MARGARITA BUTTER SAUCE
This is a great dish. Now, I do prefer an outside grill for this, but an inside grill pan or even the broiler will work. Because vegetables and seafood cook differently, I make separate kabobs so the seafood will not get overcooked. My favorites are to use zucchini, summer squash and grape tomatoes which are a nice compliment to the seafood. I brush the creamy Margarita Butter Sauce over both the seafood and the vegetables right after they come off the grill and then serve a little sauce on the side for each person to dip in. I serve my Recipe #389419 and some Jasmine rice for a great dinner. My beans by the way can easily be made ahead and just reheated, but honestly, they don't take more than a few minutes to make.
Provided by SarasotaCook
Categories < 60 Mins
Time 1h
Yield 12-15 Skewers, 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Marinade -- In a large baggie or medium size bowl, add the chili powder, garlic, olive oil and orange juice. Add in the vegetables and marinade 15 minutes. After 15 minutes, in the same bag or bowl, add in the seafood. Marinade another 5-10, no more.
- Skewers -- I use bamboo skewers. To make sure they don't burn, soak these in water for about the same time as you marinate the seafood and vegetables - about 20-30 minutes.
- Sauce -- As the seafood marinades I like to start the sauce. It takes about 10 minutes and your skewers cook very quickly. Once the sauce is made, I just put it on the back burner as I finish the skewers.
- In a small sauce pan on medium high heat, add the olive oil and cook the shallot until tender. Should take just a minute or so. Add in the wine and on medium heat, cook until reduced by half, another 3-4 minutes if that. Then add in the cream and again, cook 3-4 minutes until reduced by half. Slowly stir in the butter and cook another minute until creamy and slightly thickened. Add in the tequila, lime juice, and season with salt. Reduce the heat to low and put on the back burner so you can finish your skewers. This is a butter dipping sauce, it is not supposed to be too thick.
- KABOBS.
- Vegetables -- I like to skewer them from end to end vs. through the center of the squash, this way they sit flat and cook quicker and more evenly. I alternate zucchini, summer squash and tomatoes.
- Shrimp and Scallops -- Same as the vegetables. I lay mine out right on the counter which makes it easy to run the skewer through. I wrap the shrimp (slightly curled around the outside of the scallop). They don't go all the way around, but close. This way, the skewer goes through the tip of the shrimp, then through the scallop end to end and comes out through the tail of the shrimp. Again, this way the shrimp and scallops lay flat and cook more evenly and quicker.
- Cook -- Whether you use your outdoor grill, inside grill pan make sure to lightly oil. If using your boiler, I cook mine on foil. but either way, there is oil in the marinade, so you should not have to add any oil. to your seafood or vegetables. Just season lightly both the seafood and vegetable skewers with salt and pepper.
- I start the vegetables first as they will take a minute or two longer than the seafood. Grill the vegetables until slightly tender and the tomatoes start to burst. And for the seafood, you want the scallops lightly firm and the shrimp will just begin to turn pink and curl. DON'T overcook.
- Serve -- Plate up the kabobs on a big serving platter and brush each skewer lightly with some of the butter sauce. Add a small cup or dish on each plate with a little extra of the sauce for dipping, you don't need much. Black beans and rice are the perfect side dish to this meal. ENJOY!
MARGARITA SCALLOPS
Savory seared scallops, sizzled in a margarita made with tequila, lime and chiles. Served at Chevys Fresh Mex in San Diego.
Provided by GREG IN SAN DIEGO
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place all the ingredients, except the scallops and olive oil,in a blender or food processor.
- Puree.
- Taste the mixture and add more jalapeno as desired.
- Transfer the mixture to a mixing bowl and set aside.
- Rinse the scallops in cold water and pat dry.
- In a non-stick saute pan oer high heat, heat the olive oil just until smoking.
- Add the scallops to the saute pan and seaar well without stirring or tossing.
- Add the citrus mixture to the pan and bring to a boil.
- When the liquid reaches a boil, turn the scallops and cook for 1 minute more.
- Remove the scallops, cover to keep warm and reduce the sauce to half its original volume over high heat.
- Divide the scallops among the plates.
- Pour the liquid from the pan directly over the plates.
- Garnish with lime wedges and cilantro.
- Enjoy.
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5/5 (88)Category SeafoodCuisine ItalianTotal Time 20 mins
- Rinse scallops and shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium high heat. Cook scallops first – Cook scallops on each side for approximately 2-1/2 minutes, or until browned. Transfer to a plate.
- Add more olive oil to the skillet if necessary and cook shrimp – Cook for about 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to the plate with the cooked scallops and set aside.
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