Prawns With Tequila Mayonnaise Recipes

Steps:

• In a large mixing bowl, add the mayonnaise, chili sauce, tequila, Sriracha, oil, adobo, granulated garlic, cayenne and 2 cups water. Mix to combine.

Steps:

• Rinse and pat shrimp dry with paper towles. Heat butter and oil in large skillet over med heat. When butter is melted, add garlic cook 30 seconds.Add shrimp; cook 2 minutes, stir often. Stir in tequila, lime juice, salt and red pepper. Cook 2 minutes till loist and liquid evaporates and shrimp are pink and glazed. Add cilantro and cook 10 seconds, serve over hot rice if desired.

Steps:

• In a small saucepan combine tequilla, lime juice and honey. Bring just to a boil to melt honey and evaporate most of the alcohol. Set aside.
• Bring 2 quarts of water to a boil. Add lemon, onion, bay leaves and peppercorns to boiling water. Simmer for 5 minutes.
• Add salad shrimp and simmer until shrimp are thawed, about 2 to 3 minutes. Drain shrimp and place in bowl. Add Tequilla mixture, cilantro and jalapeno to shrimp and toss.
• Chill in refrigerator, covered until ready to use or for a quick chill, place bowl over ice. Serve on platter with endive spears, crackers or alone with toothpicks for spearing.

Steps:

• Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and pepper until the balance is to your liking.
• Heat the olive oil in a saute pan. Fry the shrimp until just cooked through and still juicy. Arrange the shrimp on a platter with the mayonnaise in a dish alongside, for dipping.

Steps:

• Bring water, crab boil, lemon, celery and liquid smoke to a boil. Simmer for five minutes and add shrimp. Return mixture to a boil and simmer shrimp until opaque, approximately 4-5 minutes. Immediately remove pan from the stove and leave the shrimp in the water for 5 minutes to absorb more flavor. Drain, cool slightly. Make dipping sauce and serve with shrimp.
• Combine all ingredients in a bowl and whisk to combine well. Chill if not using immediately.

Steps:

• Peel and devein prawns leaving tail intact.
• Combine lime juice, olive oil and salt and pepper in a large bowl. Add prawns, toss well to coat, and marinate in fridge for about 1 hour.
• Meanwhile make the mayonnaise, using either an electric whisk or a hand whisk. Sit a medium-sized mixing bowl on a damp cloth to stop it moving.
• Put egg yolks and mustard in the bowl and season well. Pour a drop of oil onto the eggs and blend. Repeat, then continue to add the oil, drop by drop, until the mixture starts to thicken and becomes pale and glossy. Then you can add the oil faster in a thin, steady stream.
• When all the oil has been incorporated, stir in the tequila and the parsley.
• Taste the mayonnaise and adjust seasoning if necessary.
• Preheat the barbecue or chargrill pan to high.
• Remove the prawns from marinade and cook each side for about 3 minutes, or until they turn pink and are cooked through.
• Serve immediately with the mayonnaise.

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.

Steps:

• To make the mayo, mix the wasabi powder with 1 tbsp water to form a paste. Stir in the mayonnaise and sugar, then cover and chill. For the chilli dip, whizz the pepper, sweet chilli sauce and lime juice together in a food processor or blender until smooth. Set aside.
• In a bowl, whisk the egg and potato flour together with 4 tbsp very cold water to make a batter. Stir in the prawns.
• Heat the oil in a deep saucepan until a piece of bread browns in it after about 15 secs. Line a tray with kitchen paper. Lift the prawns out of the batter and fry, a few at a time, until the batter is golden and prawns pink. Lift onto the kitchen paper to drain, then sprinkle with salt. Serve hot, ready to dunk into the dips.

Steps:

• If using wooden or bamboo skewers, soak eight in cold water for about half an hour. For the basil mayonnaise, plunge the leaves into a small pan of boiling water for about 1 minute, then remove with a slotted spoon and put into a bowl of cold water. (This helps it blend into a smooth paste.)
• Drain and squeeze out any excess water from the leaves and put into a food processor with 2 tbsp olive oil. Whizz for 1-2 minutes until you have a fine paste. Add all of the mayonnaise and a squeeze of lime juice. Blend until smooth, transfer to a bowl and chill.
• Thread 4 prawns and 3 bay leaves onto each skewer. Brush all over with the remaining oil. Season well. Barbecue the kebabs for 4-5 minutes, turning once, until pink and tender. Spoon the basil mayo into the squeezed out lime halves and serve warm.

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.