South O The Border Prawn Masala Recipes

SOUTH OF THE BORDER SHRIMP

South of the Border Shrimp image

Another "California Sizzles" recipe. Have not tried it yet, but I like the idea of boiling the shrimp first and then covering it with a spicy, lemony marinade. It is served chilled after marinating in the refrigerator for at least 6 hours (not included in prep time). An easy and delicious appetizer.

Provided by DailyInspiration

Categories Lemon

Time 33m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs large raw shrimp, peeled, deveined with tails left intact
3/4 cup olive oil
1/2 cup fresh cilantro, finely chopped
1/4 cup white wine vinegar
2 -3 tablespoons fresh lemon juice
2 jalapeno peppers, seeded and minced
2 large garlic cloves, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
salt and pepper
lemon slice
red onion, slices

Steps:

Bring a large pot of water to boil (salted if preferred). Add the shrimp and cook until pink, about 3 minutes. Transfer to a large bowl of ice water. Drain and place shrimp in a large bowl.
In a medium-sized bowl, whisk together the next 9 ingredients. Pour some of the marinade over shrimp, gently tossing to coat.
In a large shallow dish, layer shrimp, lemon slices and onion. Pour remaining marinade over shrimp. Cover and refrigerate at least 6 hours.

SOUTH OF THE BORDER SHRIMP AND GRITS

South of the Border Shrimp and Grits image

This shrimp and grits can usually be made with on-hand ingredients. The best part...it's ready in under 30 minutes.

Provided by thedailygourmet

Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp Shrimp and Grits Recipes

Time 30m

Yield 3

Number Of Ingredients 10

Ingredients

1 (12 fluid ounce) can evaporated milk
½ cup yellow grits
½ cup chicken broth
1 tablespoon salted butter
⅓ cup grated sharp Cheddar cheese
3 slices bacon
¾ cup frozen bell peppers
⅓ pound frozen medium shrimp - thawed, shelled, and deveined
½ teaspoon taco seasoning mix
2 teaspoons hot sauce, or to taste

Steps:

Combine evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat; bring to a boil. Cook, stirring constantly, until thickened, 5 to 7 minutes. Add Cheddar cheese and stir until incorporated. Remove from the heat and set aside.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 3 minutes per side. Drain bacon slices on paper towels and chop when cool enough to handle.
Add bell peppers to the bacon grease. Add shrimp and taco seasoning. Cook and stir until peppers are heated through and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Stir in chopped bacon.
Place a dollop of grits in each bowl and top with shrimp mixture and hot sauce.

Nutrition Facts : Calories 468.6 calories, Carbohydrate 39.7 g, Cholesterol 147.5 mg, Fat 22.3 g, Fiber 2.1 g, Protein 27.2 g, SaturatedFat 12.3 g, Sodium 866.7 mg, Sugar 13.2 g

SOUTH OF THE BORDER SHRIMP

South of the Border Shrimp image

Make and share this South of the Border Shrimp recipe from Food.com.

Provided by Karen From Colorado

Categories Tex Mex

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb medium shrimp, peeled and deveined
4 tablespoons butter
2 cloves garlic, minced
2 tablespoons tequila
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
3 tablespoons fresh cilantro, coarsley chopped
hot cooked rice (try my green chili rice)

Steps:

Dry cleaned shrimp with paper towels.
Heat butter in a large skillet over medium heat.
Cook garlic in melted butter for 30 seconds.
Add shrimp and cook 2 minutes more, stirring occasionally.
Stir in the tequila, lime juice, salt and red pepper flakes.
Cook 2 minutes more or until most of the liquid is gone and shrimp looks pink and glazed.
Add cilantro, stirring over heat for a few more seconds.
Serve over hot rice.

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