Doneraki S Shrimp In Tequila Sauce Recipes

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TEQUILA SHRIMP BANGER SAUCE



Tequila Shrimp Banger Sauce image

Provided by Food Network

Categories     condiment

Time 10m

Yield 50 servings

Number Of Ingredients 8

1 gallon mayonnaise
4 cups Thai sweet chili sauce
2 cups tequila
1 1/2 cups Sriracha
1/2 cup sesame oil
1/4 cup adobo seasoning
1/4 cup granulated garlic
1 tablespoon cayenne pepper

Steps:

  • In a large mixing bowl, add the mayonnaise, chili sauce, tequila, Sriracha, oil, adobo, granulated garlic, cayenne and 2 cups water. Mix to combine.

TEQUILA SHRIMP



Tequila Shrimp image

This is a very simple and excellent recipe. Goes great over pasta.

Provided by Michael

Categories     Seafood     Shellfish     Shrimp

Time 20m

Yield 6

Number Of Ingredients 6

2 tablespoons unsalted butter
4 cloves garlic, chopped
1 ½ pounds large shrimp - peeled and deveined
½ cup tequila
½ cup chopped fresh cilantro
salt and pepper to taste

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

DONERAKI'S SHRIMP IN TEQUILA SAUCE



Doneraki's Shrimp in Tequila Sauce image

Make and share this Doneraki's Shrimp in Tequila Sauce recipe from Food.com.

Provided by Molly53

Categories     Southwestern U.S.

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb large shrimp, peeled and deveined
1/4 cup tequila
2 tablespoons lime juice (freshly squeezed)
2 tablespoons olive oil
1 fresh jalapeno, minced
2 garlic cloves, minced
1/4 teaspoon ground cumin

Steps:

  • Whisk together sauce ingredients.
  • Heat sauce in a large skillet over medium-high heat until simmering.
  • Add shrimp; cook just until they are pink and opaque, about 3 minutes per side.

Nutrition Facts : Calories 146, Fat 8, SaturatedFat 1.1, Cholesterol 143.2, Sodium 644.3, Carbohydrate 2.5, Fiber 0.2, Sugar 0.3, Protein 15.7

GRILLED DRUNKEN SHRIMP TACOS



Grilled Drunken Shrimp Tacos image

Provided by Guy Fieri

Categories     main-dish

Time 30m

Yield 8 tacos

Number Of Ingredients 24

2 tablespoons white tequila
1 teaspoon ground cumin
1 teaspoon paprika
Pinch cayenne pepper
2 cloves garlic, minced
1 lime, juiced, plus 2 limes cut into wedges
Canola oil
32 medium shrimp, peeled and deveined
Kosher salt and freshly cracked black pepper
1/4 cup chopped fresh cilantro
1 cup mayonnaise
1/2 cup Mexican crema
2 teaspoons lime juice
1 teaspoon light agave
1 chipotle pepper, minced, plus 1 tablespoon chipotle in adobo sauce (add more if you like it spicy)
Kosher salt
Nonstick cooking spray
16 corn tortillas
1 cup finely grated Parmesan
2 vine tomatoes, diced
3 cups shredded iceberg lettuce
Cotija cheese
Lime wedges
Chopped fresh cilantro

Steps:

  • For the shrimp: Soak 8 bamboo skewers in water, if grilling over an open flame (or use metal skewers).
  • Begin by making a quick marinade. In a large mixing bowl, combine the tequila, cumin, paprika, cayenne, garlic, lime juice and a little canola oil. Add the shrimp and toss well to coat. Sprinkle with salt and pepper. Take the skewers and thread 4 shrimp per skewer.
  • Heat up a grill, grill pan or flat top. Place the shrimp skewers on the grill and cook until pink, well-marked and nicely charred, 40 to 50 seconds. Remove from the grill and set on a large platter. Add the cilantro and finish by squeezing the lime wedges for some fresh lime juice all over (while the shrimp are warm they will soak up the lime flavor).
  • For the spicy pink mayo: Combine the mayonnaise, Mexican crema, lime juice, agave, chipotle and adobo sauce and some salt in a mixing bowl. Refrigerate until ready to serve.
  • For the tacos: Take a large nonstick saute pan (or on a flat grill top) and spray lightly with some nonstick cooking spray. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown about 15 seconds, and then remove from pan. Repeat with the remaining tortillas.
  • To assemble: Place a skewer of shrimp on a doubled-up tortilla (cheese side up) and remove the skewer to leave the shrimp lined up in a row. Top with the diced tomato, iceberg, Cotija cheese, spicy pink mayo, lime and cilantro. Serve with beans.

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