Drunken Tilapia Recipes

GRILLED DRUNKEN SHRIMP TACOS

Grilled Drunken Shrimp Tacos image

Provided by Guy Fieri

Time 30m

Yield 8 tacos

Number Of Ingredients 24

Ingredients

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.

DRUNKEN ITALIAN BROCCOLI

Drunken Italian Broccoli image

This is a delicious, easy, and very flavorful way to cook broccoli. No more boring, mushy, boiled broccoli after you try this. I've made this with cauliflower too and it's yummy both ways. This is another Mr. Food recipe. Enjoy!

Provided by Midwest Maven

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 bunch broccoli, cut into spears (about 1 1/2 lbs)
2/3 cup Italian salad dressing
1/3 cup dry white wine

Steps:

In a large pot, combine all ingredients.
Cover and simmer for 15 minutes, or until broccoli is tender.

Nutrition Facts : Calories 181.8, Fat 11.7, SaturatedFat 1.8, Sodium 450.1, Carbohydrate 14.7, Fiber 4, Sugar 6, Protein 4.5

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