Shrimp Roulade With Tequila Lime Relish Recipes

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TEQUILA LIME MARINATED SHRIMP

Provided by Food Network

Categories     appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 10



Tequila Lime Marinated Shrimp image

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.

1/4 cup Tequilla
1/4 cup lime juice
1 tablespoon honey
1 lemon, quartered
1 small onion, quartered
2 bay leaves
8 peppercorns
1 (1-pound) bag frozen salad shrimp
1/2 cup cilantro, chopped
1 Jalapeno pepper, chopped

SHRIMP ROULADE WITH TEQUILA LIME RELISH

Provided by Food Network

Yield 4 servings

Number Of Ingredients 20



Shrimp Roulade with Tequila Lime Relish image

Steps:

  • Blend the fresh herbs into the cheese. Blanch the spinach leaves for 2 minutes in boiling water and let cool. Butterfly the shrimp (split them down the center, cutting almost but not completely through) and open them flat to resemble a butterfly shape. Dip the shrimp in cornstarch between 2 sheets of plastic wrap and pound the shrimp to a 1/16-inch thickness. Place 1 spinach leaf on each shrimp. Pipe a 2-inch strip of cream cheese from head to tail down the center of the spinach. Arrange a strip of bell pepper along one side of the cream cheese. Roll the flattened shrimp and refrigerate. A few minutes before serving time, dredge the shrimp rolls lightly in the seasoned flour, then in the egg whites, and then in the bread crumbs. Preheat oven to 350 degrees F. In a nonstick ovenproof frying pan, heat the olive oil until hot. Brown the breaded shrimp rolls until golden brown. Transfer the pan to the oven and bake for 8 to 10 minutes. Slice on the diagonal. Serve with the Tequila-Lime Relish.
  • Mix all the ingredients and let stand for 1 hour. For garnish, use carrot peels and chives.

1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh chives
1/2 cup cream cheese, softened
1 cup fresh spinach leaves, washed and blanched
8 shrimp (15 count or larger), peeled and deveined
1/2 cup cornstarch
1 red bell pepper (roasted with the skin, seeds, and ribs removed, sliced and julienned)
2 tablespoons flour seasoned with salt and freshly ground black pepper
2 egg whites, beaten until frothy
1 cup fresh white bread crumbs
2 tablespoons extra virgin olive oil
2 limes, peeled and cut into sections
2 ounces tequila, preferably Cuervo Gold
1 small white onion, diced
2 tablespoons hot pepper jelly
2 tablespoons white wine
1 tablespoon sherry or Champagne vinegar
1 tablespoon fresh cilantro, chopped
1 teaspoon toasted cumin seeds

TEQUILA LIME SHRIMP SKEWERS

Provided by Food Network

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 6



Tequila Lime Shrimp Skewers image

Steps:

  • Combine all marinade ingredients and marinate the shrimp for 30 minutes. Place them on skewers and grill for 3 minutes on each side.

1 cup tequila
1/2 cup freshly squeezed lime juice
1-ounce freshly chopped cilantro leaves
1/2 fresh red onion, chopped
Salt and pepper
12 medium raw shrimp

TEQUILA LIME SHRIMP ZOODLES

This tangy shrimp is a smart way to cut carbs without sacrificing flavor. If you don't have a spiralizer, use thinly julienned zucchini to get a similar effect. -Brigette Schroeder, Yorkville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13



Tequila Lime Shrimp Zoodles image

Steps:

  • In a large cast-iron or other heavy skillet, heat 2 tablespoons butter over medium heat. Add shallot and garlic; cook 1-2 minutes. Remove from heat; stir in tequila, lime zest and lime juice. Cook over medium heat until liquid is almost evaporated, 2-3 minutes., Add olive oil and remaining butter; stir in shrimp and zucchini. Sprinkle with salt and pepper. Cook and stir until shrimp begin to turn pink and zucchini is crisp-tender, 4-5 minutes. Sprinkle with parsley and additional lime zest.

Nutrition Facts : Calories 246 calories, Fat 14g fat (6g saturated fat), Cholesterol 161mg cholesterol, Sodium 510mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

3 tablespoons butter, divided
1 shallot, minced
2 garlic cloves, minced
1/4 cup tequila
1-1/2 teaspoons grated lime zest
2 tablespoons lime juice
1 tablespoon olive oil
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 medium zucchini, spiralized (about 6 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup minced fresh parsley
Additional grated lime zest

CHICKEN ROULADES WITH SHRIMP

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 45m

Yield Eight servings

Number Of Ingredients 17



Chicken Roulades With Shrimp image

Steps:

  • There are several ways that these roulades may be cooked. They may be broiled, charcoal-grilled or cooked in a skillet with a little oil. Preheat a broiler or charcoal grill or have a skillet ready.
  • Place the breast halves on a flat surface and cut off enough of the end pieces to make five ounces. Put the end pieces into the container of a food processor or electric blender and add the shrimp, coriander leaves and salt. Blend until it has the consistency of hamburger meat.
  • Meanwhile, put the salt pork slices in a small skillet and cook, turning the pieces often, until they are well browned and slightly crisp. Remove the slices from the skillet, and when they are cool enough to handle, cut them lengthwise into 32 thin, julienne strips.
  • Put the chicken breast halves on a flat surface and cut them on the diagonal into approximately 16 thin slices. Pound each slice until it is quite thin and almost transparent. Spoon an equal amount of the ground shrimp-and-chicken mixture into the center of each slice. Smear this filling evenly over each piece. Stack two pieces each of the salt pork, carrot, green pepper and green onion over the center of the filling. Roll each slice over neatly and tightly, like small sausages, to enclose the filling.
  • Arrange four of the filled chicken pieces close together and run two skewers parallel and crosswise through the centers to hold the groupings of four together. Brush each grouping on all sides with a little oil.
  • To prepare the sauce, grind together the coriander seeds, caraway seeds and garlic, preferably in a mortar and pestle or in a small spice mill or grinder.
  • Heat one tablespoon of oil in a small skillet and add the sliced shallots. Cook briefly, stirring, and add the ground spice mixture. Add the soy sauce, chicken broth and brown sugar and bring to the boil. Let simmer about five minutes.
  • Meanwhile, cook the skewered chicken roulades as desired - under the broiler, on a grill or in a skillet. Cook about four or five minutes or less on one side. Turn the roulades and cook about four or five minutes on the second side. Spoon the sauce over the roulades and serve.

4 to 6 skinless, boneless chicken or capon breast halves, about 1 1/4 pounds
7 large shrimp, about 1 1/2 pounds
25 fresh coriander leaves
Salt to taste, if desired
4 thin slices lean salt pork, about 2 ounces
32 thin, julienne strips carrot, each about 2 inches long
32 thin, julienne strips hot green pepper
32 thin, julienne strips scallions or green onions
Oil for brushing the roulades
1/2 teaspoon coriander seeds
1/2 teaspoon caraway seeds
2 teaspoons finely minced garlic
1 tablespoon corn, peanut or vegetable oil
1/2 cup finely sliced shallots
1/4 cup light soy sauce
1/2 cup rich chicken broth
1/2 teaspoon dark brown sugar

TEQUILA LIME SHRIMP

This is a recipe for shrimp with a Latino kick utilizing tequila, fresh citrus juices, and garlic. This is simple and the family will love it.

Provided by Teri_loves_to_cook

Categories     Seafood     Shellfish     Shrimp

Time 2h25m

Yield 6

Number Of Ingredients 11



Tequila Lime Shrimp image

Steps:

  • Combine the olive oil, tequila, cilantro, lime juice, pineapple juice, vinegar, garlic salt, pepper, oregano, and seasoned salt in a blender; blend until smooth.
  • Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours.
  • Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked through, about 15 minutes.

Nutrition Facts : Calories 949.2 calories, Carbohydrate 9.2 g, Cholesterol 76 mg, Fat 91.1 g, Fiber 1.4 g, Protein 11.2 g, SaturatedFat 12.6 g, Sodium 3857.8 mg, Sugar 2.5 g

2 ½ cups olive oil
¾ cup tequila
½ cup chopped fresh cilantro
½ cup fresh lime juice
½ cup pineapple juice
¼ cup white vinegar
¼ cup garlic salt
¼ cup ground black pepper
1 tablespoon chopped fresh oregano
1 teaspoon seasoned salt
30 medium shrimp - peeled and deveined

GRILLED TEQUILA-LIME SHRIMP

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



Grilled Tequila-Lime Shrimp image

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

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

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