Drunken Shrimp Style Quick Marinade Recipes

DRUNKEN SHRIMP STYLE QUICK MARINADE

Steps:

• Soak skewers in water for 45 minutes.
• In a mixing bowl, combine vodka, citrus, ginger, garlic, sugar, and miso paste and whisk until mixed. Slowly whisk in oil until smooth.
• Pour marinade over unpeeled shrimp and scallops; cover and let marinate in refrigerator for 45 to 60 minutes.
• Preheat ~ ignite ~ light -- fire up your GRILL!
• Skewer shrimp and scallops (four to a skewer is optimal) and place on grill over direct heat. Allow tails and legs of shrimp to slightly blacken before turning. Scallops should brown slightly before turning.

GRILLED DRUNKEN SHRIMP

Steps:

• Combine all ingredients in bowl suitable for marinating.
• Add shrimp.
• Place in refrigerator for 3 hours.
• Cover grill with foil so shrimp does not fall through.
• Heat grill to high.
• Place shrimp on foil and turn when first side turns pink, about 2 minutes.
• Cook on flip side for about 2 minutes.
• Serve hot with rice or can serve cold with cocktail sauce.

DRUNKEN SHRIMP

Steps:

• Add all ingredients, except shrimp and garnishes to a large saucepan on high heat. Bring to a boil for 10 minutes. Reduce the heat to low. Add the shrimp and cook until bright pink, about 5 minutes. Drain the shrimp from the cooking liquid and place in a serving dish. Chill or eat while warm, sprinkled with the dry rub before serving alongside Cocktail Sauce.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• Mix all ingredients in a small bowl. Cover and refrigerate until use.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
• Yield: 3 1/2 cups

GRILLED DRUNKEN SHRIMP TACOS

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.