Tequila Shrimp

Yummm....I am craving some shrimp on the bbq right now. I know it's a little early for shrimp, but these recipes look so good. Maybe tonight I'll make one of them for dinner. I'll invite a few people over, set up a table outside, light some candles, watch the sunset and have a beer or two with one of these delicious Tequila shrimp recipes. Now the only problem will be deciding which recipe to make.

Serves: 4

  • 1 1/2 lb large shrimp in shell (21 to 25 per pound), peeled and deveined
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 1/2 cup white or reposado tequila
  • 3/4 cup crema or sour cream
  • 1 scallion, thinly sliced
Tip: Rice makes a great accompaniment for shrimp.


  • 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.



Serves 4 to 6
  • 1 pound large shrimp, peeled, deveined, and tails left on
  • 3 tablespoons olive oil
  • 1 jalapeno chile, very finely chopped
  • 2 cloves garlic, very finely chopped
  • Zest of 1 lime, plus lime wedges for serving
  • Coarse salt and freshly ground pepper
  • 1 cup orange juice
  • 1/4 cup tequila
  • 1 shallot, finely chopped
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh chives
  • Simple Supper: Lime-Cilantro Rice


  1. 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.
  2. 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.
  3. 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.

-Martha Stewart.com

  • 9 ounces grated Asadero cheese- If you can’t find it, try substituting Monterrey jack, pepper jack, cheddar, mozzarella
  • 8 (10-inch) flour tortillas
  • Tequila Shrimp
  1. Scatter 1/2 cup of the cheese evenly over 1 tortilla. Using a slotted spoon, remove 1/4 of the Tequila Shrimp from their sauce, arrange on the tortilla, and drizzle with shrimp sauce to your liking. Scatter with another 1/2 cup of the cheese and top with a second tortilla. Repeat to make 4 quesadillas.
  2. Heat a seasoned cast iron skillet or a large frying pan over medium heat. Add 1 quesadilla and cook until the cheese melts and the bottom tortilla has a few golden brown spots, about 3 to 4 minutes. Flip and cook for another 2 to 3 minutes, or until the bottom tortilla has a few golden brown spots. Repeat for remaining quesadillas. Slice into quarters and serve.
- Chow.com


1 comment:

Victoria said...

Mmm...am I included in the "few people" you are inviting over for dinner? I'll promise to leave you a good tip :)