Kahlua Shrimp Recipes

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BAJA GARLIC SHRIMP



Baja Garlic Shrimp image

Provided by Marcela Valladolid

Time 18m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter
1 pound medium shrimp, peeled and deveined, tail on
Salt and freshly ground black pepper
1/4 cup minced onion
8 garlic cloves, minced
3 tablespoons white wine
1 tablespoon fresh lime juice
2 tablespoons chopped fresh parsley leaves
Serving suggestion: cooked white rice

Steps:

  • Melt the butter in a heavy medium skillet over medium heat. Season the shrimp with salt and pepper, to taste. Cook for about 4 minutes until almost fully cooked. Using a slotted spoon, transfer the shrimp to a plate and tent it with foil. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Stir in the wine and bring to boil, scraping up the brown bits on the bottom of the pan. Boil for 1 minute. Stir in the lime juice and parsley. Return the shrimp to the pan and toss to coat with sauce and Continue to cook until the shrimp are fully cooked, about 1 minutes. Season with salt and pepper, to taste. Transfer the shrimp to a serving platter and serve alone or with white rice, if desired.

KAHLUA® HOMEMADE



Kahlua® Homemade image

This recipe I love to make around Thanksgiving to drink or give as presents at Christmastime. The longer you wait the better it is, try and wait 4 weeks. I got this recipe from one of my own concoctions from trying several different recipes.

Provided by littleimages

Categories     Drinks Recipes     Liqueur Recipes

Time P19DT20h12m

Yield 30

Number Of Ingredients 7

4 cups water
1 cup instant coffee crystals (such as Folgers® Classic Roast)
2 cups light brown sugar
2 cups lightly packed dark brown sugar
1 (750 milliliter) bottle 190 proof grain alcohol (such as Everclear®)
2 teaspoons vanilla extract
1 vanilla bean, split lengthwise and halved

Steps:

  • Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
  • Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.

Nutrition Facts : Calories 186.7 calories, Carbohydrate 29.8 g, Protein 0.2 g, Sodium 9.9 mg, Sugar 29 g

KALUA PORK



Kalua Pork image

Savory pork butt with a smokey flavor. Any coarse salt can be used in place of the Hawaiian sea salt.

Provided by Linda Rogers

Categories     Meat and Poultry Recipes     Pork

Time 3h20m

Yield 6

Number Of Ingredients 4

3 pounds pork butt roast
2 cups water
1 teaspoon liquid smoke flavoring
¼ cup Hawaiian sea salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place pork fat-side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in a preheated oven for three hours. Remove from pan and shred.

Nutrition Facts : Calories 263.7 calories, Cholesterol 94.3 mg, Fat 17.2 g, Protein 25.4 g, SaturatedFat 6 g, Sodium 4959.7 mg

GRILLED SHRIMP WITH KAHLUA-CHIPOTLE CHILE GLAZE



Grilled Shrimp With Kahlua-Chipotle Chile Glaze image

Recipe by Bon Appetit Chef de Cuisine - Jonathan Lindenauer. We have yet to try these out but they are on my list!!! Bon Appetit magazine, "Fiesta of the Senses" November 2009 edition. Am posting it here for safekeeping. :) Chef Jonathan says "the spices used in the glaze for the shrimp are a signature of Mexican cuisine. The heat they bring and the sweetness of the dish are offset by this bubbly Kahlua cocktail - 2 oz Kahlua Coffe Liqueur in a highball glass and club soda as needed.- a wonderful drink for a holiday toast!" ;)

Provided by Manami

Categories     Lime

Time 1h10m

Yield 36 pieces

Number Of Ingredients 15

12 -15 wooden skewers
1/2 lb tomatoes, cut in 1/2 lengthwise
1 unpeeled white onion, cut in 1/2 lengthwise (about 1 cup)
10 garlic cloves
7 ounces chipotle chiles in adobo
1 tablespoon cumin
1 tablespoon coriander
1/2 cup Kahlua
4 tablespoons light brown sugar
3 tablespoons corn oil
1/2 cup lime juice
salt, to taste
1 1/2 lbs deveined shrimp, with shells on, rinsed and drained
1/4 cup chopped cilantro
lime wedge

Steps:

  • Soak skewers in water for 30 minutes.
  • Preheat the oven on a high broil setting.
  • When hot, place tomatoes onions (cut side down) and garlic on an oiled cookie sheet.
  • Broil until charred, about 5-6 minutes for garlic and 10 minutes for onions and tomatoes.
  • Core tomatoes and cut into chunks.
  • Peel onions and garlic; coarsely chop all and add to blender with the next 5 (chipotles through brown sugar) ingredients.
  • Blend until smooth.
  • Pour corn oil into a 10" frying pan over medium-high heat; when hot, add tomato mixture and stir until it simmers.
  • Lower heat to medium and cook about 8 minutes.
  • Add lime juice and stir until the glaze is thick.
  • Add salt to taste.
  • Reserve 1/4 cup to 1/2 cup glaze.
  • Thread shrimp on skewers, then set on a barbecue grill over high heat.
  • Sear 1-2 minutes on each side, basting with glaze before you flip the shrimp.
  • Continue to flip and coat each side until shrimp is barely opaque, about 4-6 minutes.
  • Serve with reserved glaze, chopped cilantro and lime wedges.

Nutrition Facts : Calories 44.9, Fat 0.7, SaturatedFat 0.1, Cholesterol 36.8, Sodium 44.1, Carbohydrate 3.9, Fiber 0.2, Sugar 3.1, Protein 4.1

KAHLUA SHRIMP



KAHLUA SHRIMP image

Categories     Shellfish     Bake     Cocktail Party     Dinner

Yield 4 people

Number Of Ingredients 8

1 package of thin sliced bacon
4 Oz block of Pepper Jack Cheese
4 Jalapenos
20 Extra Jumbo or Colossal shrimp
2 Tbs of salted butter
8 oz Kaluah
1 oz Pancake Syrup
Salt

Steps:

  • Cut cheese slices into matchstick sized pieces that are 1/4 inch by 3 inches in length. Partially cook bacon strips so the fat is rendered and still limp enough to wrap around shrimp. Place on paper towel to absorb bacon fat. Cut each slice of bacon in half. Clean and devein shrimp leaving tail on. Place jalapenos under broiler and blacken all sides. Place blackened jalapenos in paper bag and leave sealed for 10 minutes. Peel glossy skin layer from each pepper. Slice each pepper in half and remove seeds. Slice each half into 4 matchstick sized pieces. Preheat over to 425 To assemble shrimp, place a jalapeno and cheese matchstick into crevice of shrimp where vein was removed and then wrap the 1/2 slice of bacon around the shrimp to hold in the cheese and jalapeno. Line a baking pan with foil and coat with a thin layer of butter so the shrimp bundles will not stick. Place shrimp bundles on the foil leaving 1/2 inch space between each. Place in oven 15-20 minutes or until bacon is crisp and shrimp is pink and somewhat firm to the touch. To make sauce, combine Kahlua, syrup, and butter in small sauce pan. Heat sauce under medium high heat until boiling cook until mixture is reduced and becomes s syrupy like consistency. Add salt to taste.

KAHLUA CHICKEN



Kahlua Chicken image

A very quick and easy dinner. If the sauce is thickened it is a coating for the chicken. If the sauce in not thickened it is a nice sauce for the chicken over rice.

Provided by Tebo3759

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

2 chicken breast halves (I prefer with bone)
1/2 teaspoon onion salt
1 tablespoon butter
1/3 cup Kahlua
1/2 cup orange juice (add some concentrate too if available)
1 tablespoon lemon juice
1 teaspoon grated orange rind

Steps:

  • Sprinkle breasts with onion salt.
  • Brown in butter.
  • Combine remaining ingredients.
  • Pour over chicken.
  • Cover and simmer 35 to 40 minutes until done.
  • Thicken sauce with 2 Tbs cornstarch dissolved in 1/4 cup water if desired.

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