Tequila Jalapeno Shrimp Recipes

Steps:

• Preheat an indoor grill plate over high heat.
• Whisk together the honey, clementine juice, cumin, chipotle powder, salt, lime zest and juice and 2 ounces of the tequila in a medium bowl. Add the shrimp and toss to coat. Marinate 15 minutes at room temperature
• Set a strainer over a bowl and drain the shrimp completely, reserving the marinade for later. Grill the shrimp on both sides until super charred and no longer opaque in the middle, 1 to 2 minutes per side.
• Heat a large skillet over medium-high heat; add the reserved marinade and simmer until reduced by about half, about 2 minutes. Add the cooked shrimp and stir to coat in the sauce. Turn off the flame, then add the remaining 2 ounces tequila. Turn the flame back on to medium high and carefully tilt the pan to ignite the tequila (you can also use a match or lighter to flambe the tequila off heat). Once the flames subside, plate and serve.

Steps:

• 1. Heat oil in a large non-stick skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add jalapeno and cook 1 minute more.
• 2. Add shrimp and saute until just turning pink.
• 3. Add tequila, triple sec and lime juice and cook shrimp until just done. Do not overcook.
• 4. Spoon onto individual plates and garnish with chopped cilantro, lime wedges and sprinkle with a little margarita salt.

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:

• Soak 12 wooden skewers in water for 15 minutes.
• Insert 2 skewers onto shrimp to keep them from slipping.
• Arrange kabobs onto a shallow baking dish.
• Combine cilantro, chiles, onion and 1 tbsp garlic into your food processor, finely chop.
• Gradually add all remaining marinade ingredients, processing until bright green paste forms.
• Pour mixture over shrimp.
• Cover, refrigerate 60 minutes, turning kabobs several times to marinate.
• Melt butter in small saucepan over medium heat.
• Add 1 tbsp.
• garlic and 2 tbsp.
• cilantro, cook 2 minutes or until garlic softens.
• Heat grill.
• Discard marinade and place kabobs on gas grill over medium heat or charcoal grill 6 inches from coals.
• Cook 3-4 minutes or until shrimp turn pink.
• Baste with garlic butter mixture.
• Serve with lime wedges.

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:

• If using bamboo skewers, soak them for 20 min in some water.
• Thread the shrimp onto the skewers, again if using bamboo skewers, use 2 skewers this helps when turning them over - the shrimp don't spin around.
• Arrange the kabobs in a shallow baking dish.
• In a food processor, combine the 2 cups cilantro, jalapenos, onion, and garlic and finely chop.
• Gradually add the all the juices, olive oil, tequila, salt, sugar, cumin, and pepper until a bright green paste forms.
• Pour this mixture over the shrimp; cover and refrigerate for 30-45 minute Turn the kabobs several times during this marination.
• Melt butter in a small saucepan over medium heat.
• Add 2 cloves of garlic and 3 Tbs cilantro and cook 2 min or until garlic just begins to soften, stirring occasionally.
• When ready to serve, heat grill to medium.
• Drain kabobs and discard the marinade.
• Place kabobs on grill and cook 2-3 min on each side or until shrimp turn pink.
• Baste the shrimp with the garlic-cilantro butter frequently while grilling.
• You can serve these with lime wedges.

Steps:

• In a medium bowl, combine shrimp, oil, half the jalapeno, half the garlic, and zest; season with salt and pepper. Refrigerate, covered, for at least 15 minutes and up to 1 hour.
• In a shallow saucepan, combine remaining jalapeno and garlic, 1 teaspoon salt, pepper, orange juice, tequila, and shallots; bring to a boil over medium-high heat. Cook until mixture is thick and syrupy, 7 to 8 minutes. Stir in butter; keep warm.
• Heat a gas grill on high or stove-top grill pan over high heat. Grill shrimp, turning once, until just opaque, about 4 minutes. Transfer to a serving platter; pour tequila sauce over shrimp. Garnish with chives; serve immediately with lime wedges.

Steps:

• 1. Thread shrimp onto 6 (10-12")metal or bamboo skewers. (If using bamboo, soak in water 20 min.) Then insert 2 skewers into each shrimp to keep them from slipping. Arrange kebobs in shallow baking dish. OR you can skip this step completely and use a grilling basket (or foil) instead.
• 2. In a food processor, combine cilantro, chiles, onion and 3 garlic cloves; finely chop. Gradually add all remaining marinade ingredients, processing until bright green paste forms. Pour minture over shrimp. Cover; refrigerate 30-60 min., turning several times to marinate evenly.
• 3. Melt butter in small saucepan over medium heat. Add 2 garlic cloves and cilantro; cook 2 minutes or until garlic just begins to soften, stirring constantly.
• 4. When ready to serve, heat grill or broiler. Drain kebobs and discard marinade. Place on grill over med heat or charcoal or broil 4-6" from heat 2-3 mins on each side or until shrimp turn pink, basting with garlic-cilantro butter. Serve with lime wedges.

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:

• 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.