Tequila-Lime Shrimp
Recipe from Back to the Family by Art Smith
We created this dish using Cielo, my friend's tequila. The tequila has a wonderful flavor and makes a great cocktail, but it is also great for marinating shrimp. These taste wonderful hot off the grill, and served at room temperature.
Servings: Serves 4
Ingredients
Shrimp:
- 2 pounds shrimp , peeled and deveined
Tequila-Lime Marinade:
- 1 1/4 cup tequila , divided
- 1/2 cup fresh lime juice
- 1/2 tsp. cayenne pepper
- 1 Tbsp. chili powder
- 1 jalapeno pepper , seeded and minced
- Freshly ground black pepper to taste
- 1/4 cup and 1 Tbsp. olive oil , divided
- 1 cup chopped fresh cilantro
- Pinch salt
Directions
To make tequila-lime marinade: Combine 1/4 cup of the tequila and the lime juice, cayenne pepper, chili powder, jalapeno and black pepper in a medium bowl.
To make tequila-lime shrimp: Toss the marinade over the shrimp, cover and let marinate in the refrigerator for at least 30 minutes.
Remove from the refrigerator and toss the mixture with 1/4 cup of the olive oil, the cilantro and salt.
Place 1 teaspoon of olive oil in a large sauté pan over medium-high heat. When the oil begins to smoke, remove the pan from the stove and add 4 Tbsp. of tequila to the pan. (You can avoid a dangerous flare-up by removing the pan from the stove.)
Drain the shrimp from the marinade. Discard the marinade. Toss one-quarter of the shrimp into the pan. Return the pan to the stove and cook for 1 to 2 minutes, tossing or stirring the shrimp.
Cook another 2 minutes and, using a slotted spoon or spatula, place the shrimp on a serving plate. Repeat the steps with the rest of the shrimp. Always remove the pan from the stove when tossing in the next batch of shrimp.
Cook another 2 minutes and, using a slotted spoon or spatula, place the shrimp on a serving plate. Repeat the steps with the rest of the shrimp. Always remove the pan from the stove when tossing in the next batch of shrimp.
Back to the Family © 2007 by Thomas Nelson Publishers.
To make tequila-lime shrimp: Toss the marinade over the shrimp, cover and let marinate in the refrigerator for at least 30 minutes.
Remove from the refrigerator and toss the mixture with 1/4 cup of the olive oil, the cilantro and salt.
Place 1 teaspoon of olive oil in a large sauté pan over medium-high heat. When the oil begins to smoke, remove the pan from the stove and add 4 Tbsp. of tequila to the pan. (You can avoid a dangerous flare-up by removing the pan from the stove.)
Drain the shrimp from the marinade. Discard the marinade. Toss one-quarter of the shrimp into the pan. Return the pan to the stove and cook for 1 to 2 minutes, tossing or stirring the shrimp.
Cook another 2 minutes and, using a slotted spoon or spatula, place the shrimp on a serving plate. Repeat the steps with the rest of the shrimp. Always remove the pan from the stove when tossing in the next batch of shrimp.
Cook another 2 minutes and, using a slotted spoon or spatula, place the shrimp on a serving plate. Repeat the steps with the rest of the shrimp. Always remove the pan from the stove when tossing in the next batch of shrimp.
Back to the Family © 2007 by Thomas Nelson Publishers.
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