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
MARGARITA SHRIMP SALAD
This is one of our favorite summer salads- it makes a lovely "light" dinner meal and you don't have to heat up the kitchen! I've also used a combination of red, green and yellow bell peppers to add more color to the salad. Prep time does not include marinating time. Originally from "Savor the Southwest" cookbook.
Provided by Leslie in Texas
Categories Southwestern U.S.
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Shrimp: Combine the cilantro, garlic, chili, tequila, triple sec, lime juice and cumin in a nonreactive bowl.
- Add the shrimp, turn to coat, and refrigerate for at least 1 hour.
- Drain the shrimp and reserve the marinade.
- In a small saucepan over high heat, bring the reserved marinade to a boil; reduce heat and simmer until reduced by half.
- Remove from heat, transfer to a small bowl, and cool.
- Whisk in the olive oil and season to taste with salt and pepper; set aside.
- Prepare a barbeque grill or preheat a broiler (I prefer to BBQ the shrimp).
- Grill or broil the shrimp until just pink, about 1 minute per side; keep warm.
- Salad: Fill a small skillet with oil to a depth of about 1 inch and place over medium heat.
- When oil is about 375°, fry the tortilla strips in batches until light brown and crisp; drain well on paper towels.
- Sprinkle with chili powder while still warm.
- In a large bowl, mix together the tomato, bell pepper and lettuce.
- Toss with enough of the marinade/oil dressing to coat lightly and divide among 4 large plates or shallow bowls.
- Top with the grilled shrimp and tortilla strips and serve immediately.
MARGARITA SHRIMP AND SCALLOPS
Steps:
- First preheat the grill to medium.
- Add all the marinade ingredients to a large bowl and stir to combine. Add the shrimp and scallops and set the bowl aside. Next, add all the salsa ingredients to a serving bowl and mix well.
- Remove the shrimp and scallops from the marinade. Put a scallop in the "U" (curved part of the shrimp) of the shrimp and skewer, first through the scallop and then through the shrimp. Arrange the skewers on the hot grill and cook approximately 2 1/2 to 3 minutes on 1 side, then turn and grill for 2 1/2 minutes on the other side. When done, remove the skewers from the grill to a serving dish. Drizzle with some extra-virgin olive oil and sprinkle with pink salt. Serve with the salsa and enjoy!
MARGARITA SHRIMP WITH COCONUT GREENS AND HAWAIIAN MACARONI SALAD RECIPE BY TASTY
Here's what you need: kosher salt, elbow macaroni, mayonnaise, apple cider vinegar, onion powder, sugar, medium carrots, scallions, buttermilk, jumbo shrimp, kosher salt, margarita mix, blanco tequila, fresh cilantro, lime, Lime wedge, unrefined coconut oil, garlic, small red onion, kosher salt, unsweetend coconut milk, light brown sugar, lime, kale, snow peas, unsweetened toasted coconut flakes
Provided by Tasty
Categories Sides
Time 2h
Yield 4 servings
Number Of Ingredients 26
Steps:
- Make the macaroni salad: Bring 3 quarts of water to boil in a Dutch oven over high heat. Add 1 tablespoon of salt and the macaroni. Cook al dente according to the package directions. Drain the pasta and return to the Dutch oven. Cool for 5 minutes.
- Add the mayonnaise, apple cider vinegar, onion powder, sugar, and remaining 1 teaspoon of kosher salt to the pasta fold to thoroughly combine. Set aside to cool completely, about 30 minutes.
- Marinate the margarita shrimp: Add the shrimp and kosher salt to a large bowl. Toss to combine. Pour the margarita mix over top. Cover and refrigerate for 15 minutes while you prepare the braised greens.
- Make the braised coconut greens: Heat the oil in a medium saucepan over medium-low heat. When the oil is shimmering, add the garlic and onion. Season with salt and pepper. Cook for about 3 minutes, stirring often, until fragrant and just starting to soften.
- Add ¼ cup of coconut milk plus the sugar and lime juice to the saucepan, stirring to dissolve the sugar.
- Add the kale leaves and snow peas, and season again with salt and pepper. Cover the saucepan and simmer for about 5 minutes, until the leaves are wilted and soft and the snow peas are tender.
- Cook the shrimp: Pour the marinade liquid into a 10-inch skillet, leaving the shrimp in the bowl. Bring the liquid to a boil over high heat and simmer for about 10 minutes, until the liquid is reduced by two-thirds to about ½ cup.
- Add the shrimp and 2 tablespoons of tequila to the skillet. Cook, tossing occasionally, for about 3 minutes, until the shrimp are bright pink and opaque.
- Add the remaining 2 tablespoons of tequila plus the cilantro and lime zest. Simmer for about 1 minute, tossing the shrimp to thoroughly coat. Serve immediately alongside the macaroni salad and braised greens.
- Just before serving, fold in the carrots, scallions, and buttermilk into the cooled macaroni salad. Add the remaining 2 tablespoons of coconut milk to the greens and garnish with toasted coconut flakes.
- Enjoy!
SHRIMP MOLD
A great shrimp appetizer! Serve with crackers or toasted French bread.
Provided by B. Gisclair
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 1h25m
Yield 5
Number Of Ingredients 8
Steps:
- Heat soup in a small saucepan or in a microwave oven.
- In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
- In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions.
- Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.
Nutrition Facts : Calories 580.8 calories, Carbohydrate 11.4 g, Cholesterol 231.2 mg, Fat 48.8 g, Fiber 0.7 g, Protein 25.6 g, SaturatedFat 13.2 g, Sodium 924.6 mg, Sugar 5.3 g
MARGARITA SHRIMP STIR-FRY
Turn frozen margarita mix into a mouth-watering marinade for shrimp.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 2
Number Of Ingredients 9
Steps:
- In small bowl, stir margarita mix and lime peel. Reserve 2 tablespoons mixture. Add shrimp to remaining mixture; toss to coat. Cover and refrigerate 30 minutes.
- In 10-inch nonstick skillet, melt butter over medium-high heat. Cook green and red bell peppers in butter 2 to 4 minutes, stirring occasionally, until crisp-tender.
- Remove shrimp from marinade; discard marinade. Stir shrimp into mixture in skillet. Cook 1 to 2 minutes, stirring occasionally, until shrimp are pink and firm. Stir in reserved 2 tablespoons sauce and the cilantro. Cook until heated through.
- Meanwhile, cook rice in water as directed on package. Serve stir-fry over rice.
Nutrition Facts : Calories 380, Carbohydrate 59 g, Cholesterol 175 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 10 g, TransFat 0 g
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