Border Style Shrimp Recipes

SOUTH OF THE BORDER SHRIMP

Steps:

• Dry cleaned shrimp with paper towels.
• Heat butter in a large skillet over medium heat.
• Cook garlic in melted butter for 30 seconds.
• Add shrimp and cook 2 minutes more, stirring occasionally.
• Stir in the tequila, lime juice, salt and red pepper flakes.
• Cook 2 minutes more or until most of the liquid is gone and shrimp looks pink and glazed.
• Add cilantro, stirring over heat for a few more seconds.
• Serve over hot rice.

BORDER-STYLE SHRIMP

Steps:

• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, saute 3 minutes.
• Add cumin, chili powder, shrimp, and garlic, saute 4 minutes.
• Remove from heat, and add butter, salt, and hot sauce.
• Stir until butter melts.
• Stir in juice and green onions.

SOUTH O' THE BORDER PRAWN MASALA

Steps:

• Remove the prawn heads. In a medium saucepot, bring the prawn heads, shells and 5 cups of water to a boil. Reduce the heat and simmer 20 minutes.
• Meanwhile, heat the oil in a large skillet over medium heat until shimmering. Add the onions, garlic, ginger, and jalapeno, and cook, stirring occasionally, until golden brown, about 8 to 10 minutes.
• While the vegetables cook, break the arbol chiles and ancho chile into pieces (remove the seeds, if you prefer less heat and spice), then grind in a spice grinder to a fine powder. Set aside.
• Crush the tomatoes with your hands.
• Add the turmeric, garam masala, and 2 teaspoons of the ground chile powder to the skillet. Reserve the remaining chile powder for another use. Saute the mixture for 30 seconds, then add the crushed tomatoes and 1/4 cup of the reserved tomato juice. Cook the mixture, stirring, until thickened and most of liquid is cooked out.
• Strain the prawn shells from the water and discard the shells. The water is now a prawn stock. Add 2 cups of the prawn stock to the tomato mixture and bring the mixture to a simmer. The remaining prawn stock can be cooled and frozen for future use. Simmer the tomato mixture, uncovered, for 10 minutes.
• Add the prawns to the skillet and cook, stirring gently, until just cooked through, about 4 minutes. Reduce the heat to low, then add the heavy cream and fresh dill. Let the mixture simmer, for 2 minutes more, stirring gently. Season with salt, and pepper, to taste. Serve the masala with warm naan.

OVER-THE-BORDER SHRIMP ENCHILADAS

Steps:

• In a large skillet, saute onion in oil until tender. Add the shrimp, green chiles, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted., Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

ACROSS THE BORDER TEQUILA SHRIMP

Steps:

• Melt the butter in a large skillet over medium heat. Add the garlic; cook and stir for about 30 seconds. Add shrimp; cook until they start to turn pink, about 3 minutes. Pour in the tequila and lime juice and season with salt and chili powder. Simmer until the liquid has evaporated, about 3 more minutes. Pour shrimps on a plate and garnish with cilantro. Serve with lime wedges.

SOUTH OF THE BORDER SHRIMP AND GRITS

Steps:

• Combine evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat; bring to a boil. Cook, stirring constantly, until thickened, 5 to 7 minutes. Add Cheddar cheese and stir until incorporated. Remove from the heat and set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 3 minutes per side. Drain bacon slices on paper towels and chop when cool enough to handle.
• Add bell peppers to the bacon grease. Add shrimp and taco seasoning. Cook and stir until peppers are heated through and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Stir in chopped bacon.
• Place a dollop of grits in each bowl and top with shrimp mixture and hot sauce.