Prawns With Tequila Mayonnaise Recipes

TEQUILA LIME MARINATED PRAWNS AND BLACK BEAN ANNATO AMARANTH WITH SWEET RED PEPPER OIL AND ROASTED POBLANO CREAM

Steps:

• To marinate the shrimp: Combine the oil, garlic, cilantro, lime, jalapeno, and tequila in a blender or food processor and blend on high speed until thoroughly mixed. Season with salt and pepper and reserve.
• Peel the prawns, leaving the tails on. Reserve the shells to make the Poblano cream (recipe below). Extract the 'veins' then lace the prawns onto 3 bamboo skewers (4 per skewer). Pour the reserved marinade into a shallow dish (or plastic bag). Add the shrimp and marinate in the refrigerator for 1 1/2 to 2 hours, turning the shrimp once or twice.
• To make the red pepper oil: Bring a medium pot of water to a boil over high heat. Add the peppers and cook until they are tender, about 12 minutes. Drain the peppers and put them in a blender or food processor. Puree the peppers at high speed then transfer to a medium skillet. Cook the puree over medium-high heat until it has reduced to a thick paste. Press the paste though a fine sieve, then return it to the blender or processor. Add the lime juice, then gradually incorporate the olive oil. Season the puree with salt and reserve.
• To make the black bean-annatto amaranth: Bring the chicken stock to a boil in a large pot over high heat. Stir in the annatto paste and the amaranth. Reduce the heat to medium and simmer until the liquid has been absorbed and the amaranth is tender, about 20 minutes. Fold in the black beans and butter, then season, to taste, with salt and pepper. Keep warm over low heat or in a low oven.
• To make the roasted Poblano cream: Heat the oil in a saucepan over medium-high heat until just smoking. Add the garlic and reserved shrimp shells. Cook, stirring, until aromatic, 3 to 5 minutes. Carefully add the tequila (if the pan is very hot it may flare up). Simmer for about 5 minutes then add the heavy cream and cilantro. Reduce the heat to medium and simmer, stirring occasionally, until the sauce has reduced by half. Meanwhile, puree the Poblano peppers in a blender or food processor. Add the puree to the reduced cream mixture then simmer gently until the flavors blend. Strain the sauce through a fine sieve into a clean saucepan. Keep warm over very low heat.
• To cook the prawns: Heat the oil in a large skillet over medium-high heat. Carefully place the skewered prawns in the pan and cook until almost done, about 3 minutes per side. Remove the pan from the heat and carefully add the tequila. Return the pan to the heat and cook for about 3 minutes more, then season with salt and pepper.
• Spoon poblano cream into 3 shallow bowls. Mound amaranth over the cream (use a ring mold for a neater presentation). Take the shrimp from the skewers and arrange 4 on each portion. Drizzle pepper oil over each bowl and serve.

TEQUILA SHRIMP

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.

TAILGATE PEEL-AND-EAT SHRIMP WITH TEXAS TEQUILA-MAYO DIP

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.

PRAWNS WITH TEQUILA MAYONNAISE

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.

BAY SCENTED PRAWNS WITH BASIL MAYONNAISE

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.

TEQUILA LIME PRAWNS

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.