Tailgate Peel And Eat Shrimp With Texas Tequila Mayo Dip Recipes

NO FUSS PEEL N'EAT SHRIMP

Steps:

• Preheat oven to 350 degrees F.
• Toss shrimp evenly in oil and seasoning and bake on a sheet tray for 10 to 12 minutes, flipping halfway through. Serve with Spicy Remoulade sauce as dip.
• Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

TEQUILA-LIME SHRIMP

Steps:

• Combine first 8 ingredients to make marinade.
• Place the shrimp in a flat dish and cover with the marinade.
• Marinate one hour.
• If you are using bamboo skewers, soak them in cold water for at least 30 minutes. Thread shrimp on skewers. Grill about 3 minutes a side.
• For sauce, stir remaining ingredients together until well blended.

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.

GRILLED TEQUILA-LIME SHRIMP

Steps:

• Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
• Soak skewers at least 30 minutes in water to prevent burning.
• Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
• Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.

TEQUILA SHRIMP WITH DRIED TOMATO MAYO

Steps:

• Thaw shrimp, if froxen.
• In a large saucepan, cook shrimp, uncovered in boiling, lightly salted water for 2-3 minutes or until shrimp turn opaque, then drain.
• Rinse under cold water, and drain again.
• Place shrimp in a heavy plastic bag set in a shallow dish.
• FOR MARINADE:.
• In a bowl, combine tequila, onion, lime juice, the 2 tablespoons parsley, and olive oil.
• Pour marinade over shrimp, and seal bag.
• Marinade for 2 hours, turning occasionally.
• FOR MAYONNAISE MIXTURE:.
• In a small bowl, cover dried tomatoes with boiling water, and let stand for 5 minutes.
• Drain well.
• Finely chop tomatoes.
• In a small bowl, combine chopped tomatoes, mayonnaise, the 1 tablespoon parsley, milk, garlic, and salt.
• Transfer to a serving bowl, cover and chill for 2 hours.
• TO SERVE:.
• Drain shrimp, and discard marinade.
• Transfer to a serving bowl.
• Place serving bowl in a larger serving bowl filled with crushed ice.
• Serve with mayonnaise mixture, and lime wedges.

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.

TEQUILA SHRIMP

Steps:

• Toss shrimp with kosher salt and 3/4 teaspoon coarsely ground pepper.
• Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add tequila, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in crema. Serve sprinkled with scallion.