Tequila Chipotle Shrimp Recipes

HONEY-TEQUILA GLAZED SHRIMP

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.

CHIPOTLE TEQUILA SHRIMP TACOS

Steps:

• In shallow dish, toss shrimp, orange juice, tequila, lime juice, chiles and garlic to coat. Let stand 15 minutes to marinate, stirring twice.
• Meanwhile, cut plum tomatoes and tomatillo into wedges. Halve golden tomatoes; set aside.
• Drain shrimp, discarding marinade. In 12-inch skillet, heat oil over medium-high heat. Add shrimp, tomatoes and tomatillo to skillet; sprinkle with salt and pepper. Cook 3 to 5 minutes, turning shrimp, tomatoes and tomatillo halfway through cooking time, until shrimp turn pink and tomatoes are slightly soft.
• Heat tortillas on griddle. Fill each tortilla and taco shell with shrimp mixture. Top with cilantro, queso fresco, avocados and pico de gallo or salsa. Squeeze lime wedge over each.

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.

TEQUILA-CHIPOTLE SHRIMP

Steps:

• In blender, combine chipotles, tequila, lime juice, ketchup, adobo sauce, garlic, sugar and salt.
• Blend until smooth.
• Put shrimp in nonreactive bowl, pour mixture over, and marinate at room temperature for 30 minutes.
• Strain shrimp.
• Reserve marinade.
• In a heavy skillet over high heat, add oil and swirl to coat.
• Add shrimp and cook, tossing and stirring until just cooked through, about 2 minutes.
• Transfer shrimp to serving dish.
• Add reserved marinade to pan, bring to a boil, scraping pan often.
• Cook for about 15 seconds.
• Pour sauce over shrimp and serve immediately.
• Serves 4.

TEQUILA, MEXICAN CREAM & CHIPOTLE SHRIMP

Steps:

• Peel and devein the shrimp. Place in a bowl and sprinkle with salt and pepper. In a large and heavy sauté pan set over medium-high heat, let the butter melt. Once it starts to sizzle, add the garlic; stir and cook for 10 to 15 seconds, until it becomes fragrant. Incorporate the shrimp, making sure that the pan is not overcrowded, and let them brown on one side and then the other, for about 1 to 2 minutes per side. Don't let them overcook; they should be browned on the outside but barely cooked through. Add the tequila, and slightly tilt the pan over the flame to ignite it. Let it cook until the flames disappear. Stir in the cream and the chipotle sauce (and the seeded minced chile if using). Serve immediately, with the chives sprinkled on top.