Margaritas And Shrimp All Around Recipes

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MARGARITA GRILLED SHRIMP



Margarita Grilled Shrimp image

The shrimp can be marinated up to 3 hours before grilling. The amount of red pepper used can be adjusted according to how hot you like it. The marinade is also great on chicken.

Provided by Jenny Thompson

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 4

Number Of Ingredients 9

1 pound shrimp, peeled and deveined
3 tablespoons olive oil
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 cloves garlic, minced
2 teaspoons tequila
¼ teaspoon cayenne pepper
¼ teaspoon salt
4 bamboo skewers, soaked in water for 20 minutes

Steps:

  • Stir shrimp, olive oil, cilantro, lime juice, garlic, tequila, cayenne pepper, and salt together in a bowl. Cover the bowl with plastic wrap and refrigerate shrimp in marinade for 30 minutes.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Remove shrimp from bowl and thread onto skewers; discard marinade.
  • Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 1.3 g, Cholesterol 172.6 mg, Fat 11.1 g, Fiber 0.2 g, Protein 18.7 g, SaturatedFat 1.7 g, Sodium 345.2 mg, Sugar 0.2 g

MARGARITAS AND SHRIMP ALL AROUND



Margaritas and Shrimp All Around image

First prepare the Margarita and put in the refrigerator to keep cold, then work on the shrimp. The recipe works best if you sample the margarita as you prepare the spicy shrimp. Be sure to leave at least a 1/4 cup for the shrimp or you will have to make more margaritas. Depending on how much you have sampled you may want someone else to tend to the grill. And, as always, don't skimp on the quality of tequila. Oh, and the shrimp is phenomenal!

Provided by NcMysteryShopper

Categories     Tex Mex

Time 17m

Yield 32 shrimp, 4-6 serving(s)

Number Of Ingredients 12

1 cup tequila (preferably 100% blue agave)
1/2 cup Cointreau liqueur or 1/2 cup Grand Marnier
1 1/4 cups fresh lime juice
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/4 cup superfine sugar
4 teaspoons honey, warmed
2 tablespoons vegetable oil
1 chipotle chile in adobo, seeded and minced
salt & freshly ground black pepper
1 1/4 lbs medium shrimp, shelled and deveined
lime wedge, for serving

Steps:

  • Combine all of the Awesome Margarita ingredients in a large pitcher and stir until the sugar dissolves. Refrigerate.
  • Preheat broiler or grill.
  • Put some crushed ice in a glass and sample margarita.
  • In a glass mixing bowl, mix a 1/4 cup of the Margarita with the oil and chipotle. Season with salt and pepper, add shrimp and toss to coat. Let stand for 15-20 minutes.
  • Meanwhile, Put some crushed ice in a glass and sample chilling margarita.
  • Drain the shrimp and arrange on a baking sheet.
  • Check glass to see if it is in need of refill.
  • If you are grilling the shrimp, put 2 shrimp on each of the 16 skewers and grill shrimp for 3 minutes, turning once. Or if you are using your oven, broil the shrimp as close to the heat as possible for 2 to 3 minutes, turning once, until opaque and cooked through. Put 2 shrimp on each of 16 skewers and serve warm or at room temperature with lime wedges.
  • Go ahead and refill your glass -- you deserve it!

Nutrition Facts : Calories 259.7, Fat 8.4, SaturatedFat 1.1, Cholesterol 179.1, Sodium 806.6, Carbohydrate 28.5, Fiber 0.4, Sugar 21.1, Protein 19.8

MARGARITA SHRIMP AND SCALLOPS



Margarita Shrimp and Scallops image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 21

4 limes, juiced
2 tablespoons extra-virgin olive oil
4 tablespoons gold tequilla
1 tablespoon orange flavored liqueur (recommended: Triple Sec)
2 tablespoons finely chopped cilantro leaves
Pinch salt and freshly ground black pepper
12 (U-15) shrimp and 6 very large sea scallops, cut in 1/2 or 12 smaller sea scallops
12 bamboo skewers, soaked in water for 30 minutes
1/4 cup pomegranate seeds
1 medium mango, peeled and flesh diced
1 tomato, seeded and diced
2 scallions, green part only, diced
1 jalapeno, seeded and diced
1 tablespoon freshly chopped cilantro leaves
1 tablespoon diced Vidalia onion
10 mint leaves, chopped
2 limes, juiced
2 tablespoons extra-virgin olive oil, plus more for garnish
1 tablespoon mirin
Pinch salt and freshly ground black pepper
Pink salt, for garnish

Steps:

  • First preheat the grill to medium.
  • Add all the marinade ingredients to a large bowl and stir to combine. Add the shrimp and scallops and set the bowl aside. Next, add all the salsa ingredients to a serving bowl and mix well.
  • Remove the shrimp and scallops from the marinade. Put a scallop in the "U" (curved part of the shrimp) of the shrimp and skewer, first through the scallop and then through the shrimp. Arrange the skewers on the hot grill and cook approximately 2 1/2 to 3 minutes on 1 side, then turn and grill for 2 1/2 minutes on the other side. When done, remove the skewers from the grill to a serving dish. Drizzle with some extra-virgin olive oil and sprinkle with pink salt. Serve with the salsa and enjoy!

MARGARITA SHRIMP



Margarita Shrimp image

I LOVE Margaritas and I LOVE Shrimp! So, why not combine the two? Remember to serve with a BIG Margarita to drink! Tart, sweet, spicy, lime, shrimp and TEQUILA! Oh ya! Updated after Culinary's review and wonderful suggestion to serve this with more of the same! So save some limes and salt to finish it off if you like! Oh and another Margarita would be good too please! lol Serves 4 as Main dish and generous 8 as an appy- more if you are not so generous! lol!

Provided by Mamas Kitchen Hope

Categories     Tex Mex

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs shrimp, peeled and deveined
1/4 cup tequila
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
2 garlic cloves, minced
1 jalapeno, minced
2 tablespoons triple sec
2 tablespoons lime juice
lime wedge
salt

Steps:

  • Sample the tequila to make sure it has not gone bad! lol.
  • Mix all marinade ingredients in a medium mixing bowl.
  • Add shrimp, cover and let marinate in refrigerator for about 30 minutes.
  • Sample the tequila AGAIN to make sure it has not gone bad since you tasted it in step 1! lol.
  • Remove shrimp and discard marinade. Thread shrimp onto skewers or just put them in a grill wok or basket and grill for 5-6 minutes. Turn when they begin to turn pink on the bottom. Do NOT overcook.
  • Remove from grill and serve immediately.
  • BUT NOT before you SAMPLE the tequila AGAIN! hehehe.
  • Enjoy!

Nutrition Facts : Calories 365.8, Fat 17.5, SaturatedFat 2.6, Cholesterol 345.6, Sodium 337.7, Carbohydrate 3.5, Fiber 0.2, Sugar 0.3, Protein 46.4

MARGARITA GRANITA WITH SPICY SHRIMP



Margarita Granita with Spicy Shrimp image

While tinkering and tuning up recipes for my spring menu, I came up with a snazzy little appetizer that's perfect for Cinco de Mayo. It features two favorites: shrimp and margaritas! -Nancy Buchanan, Costa Mesa, California

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1 cup water
1/2 cup sugar
1/2 cup lime juice
3 tablespoons tequila
3 tablespoons Triple Sec
4-1/2 teaspoons grated lime zest, divided
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground oregano
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper
16 uncooked medium shrimp, peeled and deveined

Steps:

  • In a large saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; stir in lime juice, tequila, Triple Sec and 3 teaspoons lime zest., Transfer to an 11x7-in. dish; cool to room temperature. Freeze 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes., In a small bowl, combine cumin, paprika, oregano, salt and chipotle pepper; add shrimp, tossing to coat. Thread shrimp onto eight soaked wooden appetizer skewers., Lightly oil grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink., Stir granita with a fork just before serving; spoon into small glasses. Top with remaining lime zest; serve with shrimp.

Nutrition Facts : Calories 110 calories, Fat 1g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 180mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 4g protein.

MARGARITA SHRIMP COCKTAIL RECIPE - (4.3/5)



Margarita Shrimp Cocktail Recipe - (4.3/5) image

Provided by á-174535

Number Of Ingredients 19

SHRIMP:
1 1/2 pounds medium shrimp with shells (26 to 30 shrimp)
4 cups water
2 teaspoons salt
1 1/2 cups dry white wine or nonalcoholic wine
2 tablespoons lime juice
5 black peppercorns
Handful of fresh cilantro
MARGARITA SAUCE:
1/2 cup orange juice
1/2 cup ketchup
1/4 cup chopped fresh cilantro
1/4 cup lime juice
1/4 cup lemon juice
2 tablespoons tequila, if desired
2 tablespoons vegetable oil
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Dash of red pepper sauce

Steps:

  • Remove shells from shrimp, leaving tails intact. Set shells aside for the stock. Using a small, pointed knife or shrimp deveiner, make a shallow cut lengthwise down the back of each shrimp, then wash out the vein. In a 4-quart Dutch oven, heat shrimp shells, 4 cups water and 2 teaspoons salt to boiling over high heat. Add wine, 2 tablespoons lime juice, the peppercorns and handful of cilantro. Reduce heat to medium. Cover and cook 30 minutes. Strain stock through a strainer into a large bowl and discard shells, peppercorns and cilantro. Return stock to same pan and heat to boiling over high heat. Add shrimp; remove pan from heat. Cover and let stand 8 to 10 minutes until shrimp are pink and firm. Meanwhile, fill large bowl half full with ice and water. Strain stock through strainer and plunge shrimp into ice bath. Shrimp can be refrigerated in ice water for several hours. In medium bowl, mix all sauce ingredients. (Don't use aluminum bowl because the acid in the sauce may react.) Stir in cooked shrimp to coat. Cover and refrigerate at least 30 minutes but no longer than 3 hours. Serve cold.

SHRIMP MARGARITA



Shrimp Margarita image

Provided by Pierre Franey

Categories     dinner, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound (about 20) medium-size shrimp
1/4 cup fresh lime juice
Salt and freshly ground pepper to taste
1 small ripe avocado
2 tablespoons butter
1 tablespoon finely chopped shallots
1/4 cup tequila
3/4 cup half-and-half
1 tablespoon finely chopped cilantro or Chinese parsley (optional)

Steps:

  • Shell and devein shrimp. Butterfly shrimp by splitting them partly down the back, starting at the head and stopping short of the tail. Flatten them lightly. Place shrimp in a bowl and add lime juice, salt and pepper. Let stand briefly until ready to cook.
  • Peel the avocado, and cut it into half-inch slices. Discard pit. Use as soon as possible or the flesh will discolor.
  • Heat butter in a skillet; when it is quite hot but not smoking add shrimp, stirring rapidly. Cook about two minutes. Sprinkle with shallots and cook, stirring, about 10 seconds. Carefully add the tequila, which may flare up. Add half-and-half and cook over high heat about 1 minute. Add salt and pepper to taste. Add avocado, and cook just until the slices are piping hot.
  • Using a slotted spoon, transfer the shrimp and avocado pieces to hot serving dishes. Bring the sauce to a full rolling boil for about 1 1/2 minutes and add the chopped cilantro. Spoon the sauce over the shrimp and avocado. Serve with rice.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 665 milligrams, Sugar 3 grams, TransFat 0 grams

MARGARITA SHRIMP STIR-FRY



Margarita Shrimp Stir-Fry image

Turn frozen margarita mix into a mouth-watering marinade for shrimp.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 2

Number Of Ingredients 9

1/2 cup frozen (thawed) margarita mix
1 teaspoon grated lime peel
1/2 lb uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
1 tablespoon butter or margarine
1/2 medium green bell pepper, cut into thin strips
1/2 medium red bell pepper, cut into thin strips
1 tablespoon finely chopped cilantro
1 cup uncooked instant white rice
1 cup water

Steps:

  • In small bowl, stir margarita mix and lime peel. Reserve 2 tablespoons mixture. Add shrimp to remaining mixture; toss to coat. Cover and refrigerate 30 minutes.
  • In 10-inch nonstick skillet, melt butter over medium-high heat. Cook green and red bell peppers in butter 2 to 4 minutes, stirring occasionally, until crisp-tender.
  • Remove shrimp from marinade; discard marinade. Stir shrimp into mixture in skillet. Cook 1 to 2 minutes, stirring occasionally, until shrimp are pink and firm. Stir in reserved 2 tablespoons sauce and the cilantro. Cook until heated through.
  • Meanwhile, cook rice in water as directed on package. Serve stir-fry over rice.

Nutrition Facts : Calories 380, Carbohydrate 59 g, Cholesterol 175 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 10 g, TransFat 0 g

ZESTY MARGARITA SHRIMP COCKTAIL



Zesty Margarita Shrimp Cocktail image

Toast the New Year with this five-ingredient dip, finished in 10 minutes. The refreshing lime flavor is a change from the usual shrimp sauce.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 10m

Yield 32

Number Of Ingredients 6

1/2 cup mayonnaise
2 tablespoons refrigerated honey mustard salad dressing
1 teaspoon grated lime peel
1 tablespoon fresh lime juice
1 tablespoon tequila, if desired
32 deveined shelled cooked extra-large shrimp with tails on (about 2 lb)

Steps:

  • In medium bowl, mix all ingredients except shrimp. Serve as dip for shrimp.

Nutrition Facts : Calories 35, Carbohydrate 0 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 0 g

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