Best Border Style Shrimp Recipes

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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

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



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

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.

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

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

ED'S SOUTH OF THE BORDER MARINATED SHRIMP



Ed's South of the Border Marinated Shrimp image

This shrimp appetizer is fantastic! Cold and refreshing with the zingy flavors of lime, cilantro and a kick of jalapeno make this the perfect hot weather hors d'oeurve. The amount of peppers you add are up to you but this recipe was made with kids in mind (Southern kids who like a little spice in their food!). Try this with Margaritas or ice cold beer (lemonade for the kids)! Most of the cooking time is chilling time in the fridge. Next time we'll try grilling the shrimp instead of boiling for another flavor dimension.

Provided by Penny Stettinius

Categories     Tex Mex

Time 2h45m

Yield 10 serving(s)

Number Of Ingredients 9

5 lbs fresh shrimp
7 limes
1/2 large red onion
2 garlic cloves
1 1/2 cups olive oil
2 -3 fresh jalapenos
1 bunch cilantro
2 tablespoons sugar
salt and pepper

Steps:

  • Bring a large pot of heavily salted water to boil and add the shrimp.
  • Bring to a boil again and cook for 3 minutes.
  • Drain the shrimp and rinse to stop the cooking.
  • Peel as soon as the shrimp are cool enough to handle.
  • Mince the onion, garlic, and jalapenos, chop the cilantro and add to the olive oil in a large bowl.
  • Squeeze the limes and add to the bowl along with the shrimp and sugar, salt and pepper.
  • Cover and refrigerate for a few hours.
  • Serve with toothpicks and plenty of napkins.

SOUTH O' THE BORDER PRAWN MASALA



South o' the Border Prawn Masala image

Provided by Aarti Sequeira

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound large head-on prawns, shelled, deveined, heads and shells reserved
2 tablespoons olive oil
1 large red onion, diced
4 cloves garlic, thinly sliced
1 (1-inch) piece fresh ginger, peeled and minced
1 small jalapeno, seeded and finely chopped
2 dried arbol chile, stemmed
1 dried ancho chile, stemmed
1 (14-ounce) can peeled tomatoes in juice, drained, liquid reserved
3/4 teaspoon ground turmeric
1/2 teaspoon garam masala
1/4 cup heavy cream
1 tablespoon chopped fresh dill
Naan bread, for serving

Steps:

  • Remove the prawn heads. In a medium saucepot, bring the prawn heads, shells and 5 cups of water to a boil. Reduce the heat and simmer 20 minutes.
  • Meanwhile, heat the oil in a large skillet over medium heat until shimmering. Add the onions, garlic, ginger, and jalapeno, and cook, stirring occasionally, until golden brown, about 8 to 10 minutes.
  • While the vegetables cook, break the arbol chiles and ancho chile into pieces (remove the seeds, if you prefer less heat and spice), then grind in a spice grinder to a fine powder. Set aside.
  • Crush the tomatoes with your hands.
  • Add the turmeric, garam masala, and 2 teaspoons of the ground chile powder to the skillet. Reserve the remaining chile powder for another use. Saute the mixture for 30 seconds, then add the crushed tomatoes and 1/4 cup of the reserved tomato juice. Cook the mixture, stirring, until thickened and most of liquid is cooked out.
  • Strain the prawn shells from the water and discard the shells. The water is now a prawn stock. Add 2 cups of the prawn stock to the tomato mixture and bring the mixture to a simmer. The remaining prawn stock can be cooled and frozen for future use. Simmer the tomato mixture, uncovered, for 10 minutes.
  • Add the prawns to the skillet and cook, stirring gently, until just cooked through, about 4 minutes. Reduce the heat to low, then add the heavy cream and fresh dill. Let the mixture simmer, for 2 minutes more, stirring gently. Season with salt, and pepper, to taste. Serve the masala with warm naan.

ACROSS THE BORDER TEQUILA SHRIMP



Across the Border Tequila Shrimp image

I used to visit my friend Teresa in Brownsville, TX. We would cross the border to this open air vendor/food stand to eat this. The cook did not or could not hide her ingredients, so we know what was put in this dish. You can serve this with rice, beans, or make it into wraps. The ingredients are very forgiving, so feel free to increase or decrease the amount stated.

Provided by IrvineHousewife

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 4

Number Of Ingredients 9

¼ cup butter
3 cloves garlic, chopped
1 ½ pounds medium shrimp - peeled and deveined
4 tablespoons tequila
3 tablespoons fresh lime juice
½ teaspoon salt
¼ teaspoon chili powder
¼ cup chopped fresh cilantro
1 lime, cut into wedges

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.

Nutrition Facts : Calories 278.6 calories, Carbohydrate 3.7 g, Cholesterol 289.8 mg, Fat 13 g, Fiber 0.7 g, Protein 28.3 g, SaturatedFat 7.7 g, Sodium 674.3 mg, Sugar 0.5 g

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