Shrimp With Jalapeno Tequila And Lime Recipes

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SHRIMP WITH JALAPENO, TEQUILA AND LIME



Shrimp with Jalapeno, Tequila and Lime image

I first had this at a little neighborhood restaurant next door to a bed and breakfast I stayed at in San Francisco. Unfortunately both are now gone. This serves 4 as an appetizer or 2 as an entree.

Provided by Mikekey *

Categories     Seafood Appetizers

Time 30m

Number Of Ingredients 11

1/8 c olive oil
1 clove garlic, peeled and minced
1 large jalapeno pepper, slice into rings (remove seeds for less spicy version)
1 lb raw medium shrimp, peeled and deveined (leave tails on)
1/2 c tequila
1 Tbsp triple sec
2 Tbsp fresh lime juice
GARNISH
1/8 c chopped fresh cilantro
lime wedges
margarita salt, to taste

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.

TEQUILA-JALAPENO MARINATED SHRIMP



Tequila-Jalapeno Marinated Shrimp image

Make and share this Tequila-Jalapeno Marinated Shrimp recipe from Food.com.

Provided by Christine Bettiga

Categories     Mexican

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups finely chopped fresh cilantro
5 small jalapeno chiles or 5 small serrano chilies (remove seeds if you don't like it too hot)
1/2 small yellow onion, finely minced
2 tablespoons minced roasted garlic
3 tablespoons tequila
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
1/2 teaspoon sugar
1 dash red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
2 teaspoons minced garlic
6 tablespoons butter
3 tablespoons chopped fresh cilantro
2 1/4 lbs shelled and deveined uncooked jumbo shrimp

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.

TEQUILA LIME SHRIMP WITH JALAPEñO INFUSED TEQUILA!



Tequila Lime Shrimp with Jalapeño Infused Tequila! image

Easy shrimp starter. appetizer or light meal for any night of the week!

Provided by Sonia

Categories     Appetizer     Shrimp

Time 35m

Number Of Ingredients 15

Yields 2-4 Servings
1 pound jumbo shrimp (peeled and cleaned)
Grapeseed oil
1/2 cup red or white onion (diced)
4 cloves garlic (minced)
1 serrano pepper (sliced)
1 red fresno (sliced)
1 yellow chile guero (caribe, sliced)
1 large jalapeño (sliced and reserved)
Salt and pepper
3 roma tomatoes (diced)
Juice of 3 limes
1-2 tablespoons unsalted butter
1/4-1/3 cup silver tequila (I used a jalapeño infused tequila)
2 tablespoons cilantro (chopped)

Steps:

  • After you clean the shrimp, keep chilled until ready to use.
  • Preheat 1 1/2 tablespoons of grapeseed oil to medium heat. After a minute, add the onions, garlic, serrano, fresno and chile guero. Season lightly with salt and pepper and saute for 5 minutes.
  • Add the tomato, a little salt and pepper and cook for 5 minutes. Add in the lime juice, butter and tequila. Stir well to combine and taste for salt. If adding bay leaves, oregano and chile piquin, ad them at this time.
  • Add in the shrimp and cook just until shrimp turns pink. Remove from heat. Fold in the fresh cilantro and reserved jalapeño. Serve right away.

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