Sirloin And Shrimp In Tequila Chile Sauce Recipes

TEQUILA SHRIMP WITH GARLIC AND GUAJILLO CHILE

Steps:

• In a large skillet, heat the olive oil, add the garlic, and saute until golden brown. Add the sliced chile and continue mixing until the oil has taken on the color of the chile.
• Add the shrimp to the hot pan and saute for 3 minutes. Add the lemon juice and the tomatoes. Add the tequila to the shrimp and carefully flambe. Cook until the alcohol burns out. On low heat, add the butter and swirl until the sauce slightly thickens.
• To serve, plate the shrimp in the center of each plate and add the sauce in the center. Garnish each plate with chive sprigs.

ROASTED TEQUILA~LIME SHRIMP COCKTAIL

Steps:

• Peel and devain shrimp leaving tails on. Drizzel with olive oil, adoba (or s&p) and cumin mix and put on sheet pan and roast at 400 for 8-10min. Set aside to cool. When cooled squeese lime juice over shrimp.
• Sauce is cup chili sauce, 1 1/2 tbls tequila, juice of lime, 1/2tsp each worsc and cumin, 1-2tbls horseradish, and 2 tbls finely chopped cilantra. Mix and place in serving cups with wedge of lime.

TEQUILA SHRIMP

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.

ACROSS THE BORDER TEQUILA SHRIMP

Steps:

• Melt the butter in a large skillet over medium heat. Add the garlic; cook and stir for about 30 seconds. Add shrimp; cook until they start to turn pink, about 3 minutes. Pour in the tequila and lime juice and season with salt and chili powder. Simmer until the liquid has evaporated, about 3 more minutes. Pour shrimps on a plate and garnish with cilantro. Serve with lime wedges.

ONE-PAN TEQUILA SHRIMP

Steps:

• Put the shrimp, tequila, agave, zest and juice of 2 limes and garlic in a large bowl. Season with salt and pepper, toss together and marinate at room temperature for 5 to 10 minutes.
• Preheat a cast-iron skillet over medium-high heat, add the oil and heat until smoking.
• Cut the remaining 1 lime in half crosswise and set aside. Remove the shrimp from the marinade, reserving the marinade for later, and cook in batches until the shrimp is pink and cooked through, about 2 minutes per side. Transfer to a plate and set aside.
• Wipe out the skillet and set over medium heat. Add 4 tablespoons butter and swirl until melted. Add the bread slices and lime halves, cut-side down, and cook until the bread is golden brown and toasted, 1 to 2 minutes per side. Transfer the bread and limes to a plate.
• Strain the reserved marinade into a medium bowl and discard the solids. Put the marinade liquid and minced jalapeños in the skillet and cook over medium heat until reduced by half, about 3 minutes. Reduce the heat to low, add the remaining 4 tablespoons butter and swirl until melted. Add the shrimp and toss together until coated.
• To plate, top the bread with the shrimp mixture, garnish with the jalapeño slices and fresh herbs and enjoy!