Tequila Mexican Cream And Chipotle Shrimp Recipes

TEQUILA LIME SHRIMP TACOS WITH CHIPOTLE CREAM

Steps:

• Place all of the marinade ingredients in a large zip bag. Add the shrimp, zip closed and move the bag around to coat the shrimp. Place the bag flat in the refrigerator for at least 30 minutes, turning every so often to make sure the marinade is reaching all of the shrimp.
• In a medium bowl, whisk together all of the sauce ingredients. Cover and refrigerate until ready for use.
• In a large skillet, heat the oil over medium-heat.
• Add the bell pepper and onion to the pan, and saute until slightly charred.
• Drain the shrimp from the marinade and add it to the pan. Stir often, and cook just until the shrimp turn pink and curl up. Remove from heat.
• In warmed tortillas, place the shrimp, peppers and onions. Add lettuce, drizzle with chipotle cream sauce, and sprinkle with cilantro. Serve with lime wedges.

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.

CHIPOTLE TEQUILA SHRIMP TACOS

Steps:

• In shallow dish, toss shrimp, orange juice, tequila, lime juice, chiles and garlic to coat. Let stand 15 minutes to marinate, stirring twice.
• Meanwhile, cut plum tomatoes and tomatillo into wedges. Halve golden tomatoes; set aside.
• Drain shrimp, discarding marinade. In 12-inch skillet, heat oil over medium-high heat. Add shrimp, tomatoes and tomatillo to skillet; sprinkle with salt and pepper. Cook 3 to 5 minutes, turning shrimp, tomatoes and tomatillo halfway through cooking time, until shrimp turn pink and tomatoes are slightly soft.
• Heat tortillas on griddle. Fill each tortilla and taco shell with shrimp mixture. Top with cilantro, queso fresco, avocados and pico de gallo or salsa. Squeeze lime wedge over each.

CHIPOTLE CREAM SHRIMP

Steps:

• Put the flour in a shallow bowl. Add 3 tablespoons of the cilantro, 1 teaspoon salt and 1 teaspoon pepper and toss to combine. Add the shrimp and toss to coat.
• Melt the butter in a large heavy saute pan over medium-high heat. Add the shrimp and saute until golden brown and just cooked through, 5 minutes. Transfer the shrimp to a plate. Add the wine to the same pan and boil until slightly thickened, 2 minutes. Add the cream, chipotle chiles, Worcestershire sauce and garlic to the pan and boil until slightly reduced, 2 minutes. Return the shrimp to the pan and toss to coat with the chipotle sauce. Season with salt and pepper. Sprinkle with the remaining tablespoon cilantro and serve with white or brown rice.

TEQUILA-CHIPOTLE SHRIMP

Steps:

• In blender, combine chipotles, tequila, lime juice, ketchup, adobo sauce, garlic, sugar and salt.
• Blend until smooth.
• Put shrimp in nonreactive bowl, pour mixture over, and marinate at room temperature for 30 minutes.
• Strain shrimp.
• Reserve marinade.
• In a heavy skillet over high heat, add oil and swirl to coat.
• Add shrimp and cook, tossing and stirring until just cooked through, about 2 minutes.
• Transfer shrimp to serving dish.
• Add reserved marinade to pan, bring to a boil, scraping pan often.
• Cook for about 15 seconds.
• Pour sauce over shrimp and serve immediately.
• Serves 4.

CAESAR SALAD WITH TEQUILA & LIME-GRILLED SHRIMP WITH CHIPOTL

Steps:

• Marinade:.
• Stir together ingredients for marinade.
• Add shrimp. Set aside to marinade 1/2 hour.
• Dressing:.
• Whip to a smooth consistency the dressing ingredients; mayonnaise, broth, soy sauce, lemon juice, chipotle. Refrigerate for 30 minutes.
• Grill Shrimp:.
• Remove shrimp from marinade and grill over medium-hot setting for a couple of minutes on each sitde. The goals is for the shrimp to taste grilled! When shrimp is done, remove and set aside to cool.
• Assemble Salad:.
• In a large salad bowl, mix romaine, corn and tomatoes with dressing.
• Place on a chilled salad plates.
• Place shrimp on lettuce bed.
• Garnish with Parmesan Cheese, croutons and cilantro.
• Serve additional dressing on the side.
• Serve immediately.

TEQUILA, MEXICAN CREAM AND CHIPOTLE SHRIMP

Steps:

• Peel and devein the shrimp. Place in a bowl and sprinkle with salt and pepper. In a large and heavy sauté pan set over medium-high heat, let the butter melt. Once it starts to sizzle, add the garlic; stir and cook for 10 to 15 seconds, until it becomes fragrant. Incorporate the shrimp, making sure that the pan is not overcrowded, and let them brown on one side and then the other, for about 1 to 2 minutes per side. Don't let them overcook; they should be browned on the outside but barely cooked through. Add the tequila, and slightly tilt the pan over the flame to ignite it. Let it cook until the flames disappear. Stir in the cream and the chipotle sauce (and the seeded minced chile if using). Serve immediately, with the chives, chopped tomato, salsa, and avocado sprinkled on top. serve over rice or couscous