Tequila Marinated Shrimp Pizza With Chorizo Onions Bell Peppers And Cilantro Pesto Recipes

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CHORIZO AND SHRIMP QUESADILLAS WITH SMOKY GUACAMOLE



Chorizo and Shrimp Quesadillas with Smoky Guacamole image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 ripe Haas avocados
1 lime, juiced
A couple pinches salt
1/4 cup sour cream, 3 rounded tablespoonfuls
2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
1/2 pound chorizo sausage, sliced thin on an angle
1 tablespoon extra virgin olive oil, plus some for drizzling
1 clove garlic, cracked away from skin and crushed
12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
Salt and freshly ground black pepper
4 (12- inch) flour tortillas
1/2 pound, 2 cups, shredded pepper Jack cheese

Steps:

  • Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
  • Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
  • Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

GRILLED TEQUILA-LIME SHRIMP



Grilled Tequila-Lime Shrimp image

Lime and tequila-marinated shrimp grilled on skewers make an easy appetizer to enjoy all summer.

Provided by kellen.f

Categories     Seafood     Shellfish     Shrimp

Time 1h16m

Yield 4

Number Of Ingredients 9

2 tablespoons lime juice
2 tablespoons tequila
¼ cup olive oil
1 pinch garlic salt
1 pinch ground cumin
ground black pepper to taste
1 pound large shrimp, peeled and deveined
6 (10 inch) wooden skewers
1 large lime, quartered

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.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 3.8 g, Cholesterol 172.9 mg, Fat 14.6 g, Fiber 0.9 g, Protein 18.8 g, SaturatedFat 2.1 g, Sodium 282.5 mg, Sugar 0.6 g

TEQUILA SHRIMP



Tequila Shrimp image

This is a very simple and excellent recipe. Goes great over pasta.

Provided by Michael

Categories     Seafood     Shellfish     Shrimp

Time 20m

Yield 6

Number Of Ingredients 6

2 tablespoons unsalted butter
4 cloves garlic, chopped
1 ½ pounds large shrimp - peeled and deveined
½ cup tequila
½ cup chopped fresh cilantro
salt and pepper to taste

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.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 1.7 g, Cholesterol 156.6 mg, Fat 7.9 g, Fiber 0.1 g, Protein 19.8 g, SaturatedFat 3.2 g, Sodium 173.6 mg, Sugar 0.1 g

TEQUILA-GRILLED SHRIMP



Tequila-Grilled Shrimp image

The citrus marinade for the shrimp is spiked with tequila, which makes for a very flavorful grilled appetizer, or serve over rice for a quick and easy dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1 pound large shrimp, peeled and deveined
1/4 cup silver or white tequila
1/4 cup lime juice (from about 3 limes)
1/4 cup fresh orange juice (from 1 orange)
Coarse salt and ground pepper
1 jalapeno, seeded and minced
Lime wedges (for serving)

Steps:

  • In a medium nonreactive bowl, stir together shrimp, tequila, lime juice, and orange juice; season with salt and pepper. Cover with plastic wrap and refrigerate 20 minutes.
  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill shrimp until opaque throughout, 4 to 6 minutes, flipping once. Transfer to a platter and top with jalapeno. Serve shrimp with lime wedges.

Nutrition Facts : Calories 95 g, Fat 1 g, Protein 18 g

TEQUILA-JALAPENO MARINATED SHRIMP



Tequila-Jalapeno Marinated Shrimp image

Make and share this Tequila-Jalapeno Marinated Shrimp recipe from Food.com.

Provided by Christine Bettiga

Categories     Mexican

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups finely chopped fresh cilantro
5 small jalapeno chiles or 5 small serrano chilies (remove seeds if you don't like it too hot)
1/2 small yellow onion, finely minced
2 tablespoons minced roasted garlic
3 tablespoons tequila
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
1/2 teaspoon sugar
1 dash red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
2 teaspoons minced garlic
6 tablespoons butter
3 tablespoons chopped fresh cilantro
2 1/4 lbs shelled and deveined uncooked jumbo shrimp

Steps:

  • Soak 12 wooden skewers in water for 15 minutes.
  • Insert 2 skewers onto shrimp to keep them from slipping.
  • Arrange kabobs onto a shallow baking dish.
  • Combine cilantro, chiles, onion and 1 tbsp garlic into your food processor, finely chop.
  • Gradually add all remaining marinade ingredients, processing until bright green paste forms.
  • Pour mixture over shrimp.
  • Cover, refrigerate 60 minutes, turning kabobs several times to marinate.
  • Melt butter in small saucepan over medium heat.
  • Add 1 tbsp.
  • garlic and 2 tbsp.
  • cilantro, cook 2 minutes or until garlic softens.
  • Heat grill.
  • Discard marinade and place kabobs on gas grill over medium heat or charcoal grill 6 inches from coals.
  • Cook 3-4 minutes or until shrimp turn pink.
  • Baste with garlic butter mixture.
  • Serve with lime wedges.

SHRIMP, SWEET ONION, AND ROASTED RED PEPPER PESTO PIZZA



Shrimp, Sweet Onion, and Roasted Red Pepper Pesto Pizza image

Make and share this Shrimp, Sweet Onion, and Roasted Red Pepper Pesto Pizza recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 57m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb large shrimp, peeled, deveined, and halved lengthwise
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon minced garlic
1/2-3/4 teaspoon red pepper flakes
1 (12 inch) Boboli pizza crusts
1/2 medium sweet onion, cut into thin wedges (Walla Walla or Vidalia)
1 small red bell pepper, seeded, deribbed, and cut into long thin strips
2 cups coarsely shredded mozzarella cheese
10 fresh basil leaves, torn into large pieces
1 large garlic clove
1/2 teaspoon kosher salt
1 (16 ounce) jar roasted red peppers, drained and blotted dry with paper towels
3 tablespoons freshly grated parmesan cheese
4 large fresh basil leaves, torn into large pieces
1 tablespoon extra virgin olive oil
3/4 teaspoon sugar
1/4 teaspoon red pepper flakes

Steps:

  • To make the roasted red pepper pesto (this is optional but highly recommemded), process the garlic and salt in a food processor until garlic is minced.
  • Add in the roasted red peppers, parmesan, basil, olive oil, sugar, and red pepper flakes; process until smooth; use immediately or transfer to a covered container and refrigerate for up to 1 week.
  • To make the pizza: position an oven rack in the center of the oven and place a baking stone (if using one) on the rack; preheat oven to 500°.
  • In a large bowl, toss the shrimp with the olive oil, lemon juice, garlic, and red pepper flakes.
  • Remove the boboli crust from the plastic bag and save the packet of tomato sauce for another time.
  • Place the pizza crust on a pizza screen, pizza pan, or rimless baking sheed, or on a pizza peel ready to slide directly onto the baking stone.
  • Spread the pesto evenly over the pizza crust, leaving a 1-inch border.
  • Scatter the onion and bell pepper over the sauce.
  • Sprinkle the cheese evenly over the top.
  • Scatter the basil over the cheese; place the shrimp in a single layer over the cheese.
  • Place the pizza in the oven on the rack or stone; bake about 10-12 minutes, until the crust is crisp and a deep golden brown, and the shrimp are pink and slightly curled.
  • Slice the pizza into wedges and serve immediately.

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