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.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 1.7 g, Cholesterol 156.6 mg, Fat 7.9 g, Fiber 0.1 g, Protein 19.8 g, SaturatedFat 3.2 g, Sodium 173.6 mg, Sugar 0.1 g
TROPICAL COCONUT AND BANANA SHRIMP
A light dish that is wonderful for summertime or for dreaming about being at the shore. It blends the flavors of coconut, pineapple, and banana that complement each other so well. I use cooked tail-off shrimp and canned pineapple as it makes the preparation much shorter
Provided by Babushka
Categories Pineapple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain juice form pineapple can into bowl with shrimp in it and set aside.
- Prepare rice as directed on box and add 1/4 cup of coconut to water while cooking.
- Cut banana in half long ways but do not seperate. Then slice banana across in 1/2 inch thick pieces.
- Add vegetable oil, banana slices and crushed pineapple to frying pan. Toss fruit to coat it and cook on low heat. Mix constantly until banana begins to break up.
- Transfer shrimp and pineapple juice into clean frying pan and add 1/2 cup coconut. Begin to cook on medium to high heat for 5 minutes.
- Add banana and pineapple mixture to shrimp and cook until juice is nearly evaporated.
- Serve over rice.
Nutrition Facts : Calories 470.2, Fat 10.5, SaturatedFat 6.1, Cholesterol 179.3, Sodium 856.6, Carbohydrate 69.8, Fiber 3.2, Sugar 24, Protein 24.3
BOBBY FLAY'S COCONUT-BANANA COLADA
Steps:
- Place the bananas and pineapple in a blender; puree until smooth. Add the rum, cream of coconut, 2 cups ice cubes and the juice of half the lime; blend until smooth and frothy. Thinly slice the remaining lime half. Pour the colada into glasses; garnish with lime slices and toasted coconut, if desired.
TEQUILA SHRIMP
This is a very quick and easy recipe that will impress everyone. The shrimp is rather spicy but the cilantro and tangyness of the rice mixture nicely balances the spicy seasonings. This recipe came from the July 2002 Cooking Light magazine.
Provided by Mrs.Habu
Categories White Rice
Time 13m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook rice according to package directions, omitting salt and fat.
- While rice cooks, combine 1/4 tsp salt, the red pepper, chili powder, cumin and black pepper in a large zip-top plastic bag.
- Add shrimp to bag.
- Seal and shake to coat.
- Heat 1 tbl oil in large skillet over medium-high heat.
- Add shrimp to skillet, cook for 3 minutes, turning once.
- Add garlic, saute for 1 minute.
- Add tequila and 1 tbl cilantro.
- Cook for a further minute.
- Combine 1/4 tsp salt, 1 tbl oil and lime juice then pour over the cooked rice Serve shrimp over rice mixture.
- Enjoy.
Nutrition Facts : Calories 551.5, Fat 9.3, SaturatedFat 1.3, Cholesterol 214.9, Sodium 1264.4, Carbohydrate 82.8, Fiber 1.5, Sugar 0.3, Protein 30.5
COCONUT LIME SHRIMP
This is not fried coconut shrimp. It's something very different - it's a little tangy, a little sweet, and a little salty. It's very easy and quick to put together.The prep time does not include marinating time in the refrigerator, so plan a few extra minutes for that. I cooked these on a George Foreman grill (high 4 minutes), and I only used about half of the salt mixture, because we generally don't eat a lot of salt, so use your judgement. Also, if your grated zest is fine enough, you do not need to use a food processor.
Provided by Recipe Reader
Categories Brunch
Time 11m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Use a grater or zester and zest all the limes and set the zest aside.
- Squeeze two of the limes, and combine the juice with coconut milk and the shrimp. Refrigerate for 15 - 30 minutes.
- In a food processor, combine the lime zest, salt and pepper. Pulse until blended.
- Remove shrimp from marinade, and place on a hot oiled grill, grill pan, or use a skillet. Cook for 3 minutes on each side. While shrimp are still on the grill, squeeze the remaining lime over shrimp.
- When shrimp are done, remove from grill and sprinkle with the salt-pepper-lime mixture and the toasted coconut.
BANANA MARGARITAS
An unusual twist to a classic drink! Watch out, these will sneak up on you!
Provided by Todd S
Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Sugar the rims of 4 large margarita glasses. To do so, pour sugar onto a small plate, moisten the rims of the glasses on a damp towel and press them into the sugar.
- In a blender, combine tequila, limeade, triple sec and ice. Blend until smooth. Add bananas and blend again until smooth. Pour into glasses and serve.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 59.7 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 12.1 mg, Sugar 57.3 g
SHRIMP WITH BANANA, GUAVA SALSA OVER COCONUT RICE
I love finding new ways to fix shrimp, and this one was a little different. Found it at fl-seafood.com along with some others which I will post. Time does not include refrigerator time
Provided by CoolMonday
Categories Coconut
Time 30m
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Combine orange juice, cilantro, lime juice and shrimp (remove shells and tail).
- Cover and marinate in refrigerator 30 minutes to 4 hours.
- Combine salsa ingredients EXCEPT bananas and chill.
- Bring coconut milk to a boil, add rice and salt.
- Cover and cook over low heat until rice is done.
- In a large saute pan, add 1 tablespoon olive oil and drained shrimp. Discard marinade.
- Cook shrimp until opaque and remove from heat.
- TO SERVE:.
- Add chopped bananas to salsa. Place a mound of rice on plate, then shrimp, top with salsa.
- Can sprinkle on a little paprika and garnish with cilantro.
Nutrition Facts : Calories 815.7, Fat 26.7, SaturatedFat 19.4, Cholesterol 142.9, Sodium 1159.3, Carbohydrate 126.3, Fiber 4.4, Sugar 81.7, Protein 20.9
COCONUT MARGARITAS
Setting out to duplicate the coconut margaritas we had in Costa Rica, my first attempt was awful! I surfed the internet for a good recipe with little luck. I then took what I'd learned from my first nasty try and the ideas I picked up online and after about 5 or 6 attempts I came up with this. Enjoy!
Provided by Clifford Randall Lyde
Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Fill a blender with ice; add the coconut cream, tequila, and triple sec; blend at high speed until smooth. Scatter the coconut onto a plate. Wet the rims of four glasses. Dip the glass rims in the coconut. Serve the margaritas in the prepared glasses.
Nutrition Facts : Calories 295.3 calories, Carbohydrate 31.3 g, Cholesterol 0 mg, Fat 8.7 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 8.2 g, Sodium 33.7 mg, Sugar 29.4 g
COCONUT TEQUILA
Make and share this Coconut Tequila recipe from Food.com.
Provided by Gay Gilmore
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix in a blender on low speed for 15 seconds.
- Strain into a cocktail glass.
Nutrition Facts : Calories 26.9, Fat 2.2, SaturatedFat 2, Sodium 6.4, Carbohydrate 1.9, Fiber 0.3, Sugar 1, Protein 0.4
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