Best Honey Tequila Glazed Shrimp Recipes

Tequila Lime Marinated Shrimp image

Provided by Food Network

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 10

1/4 cup Tequilla
1/4 cup lime juice
1 tablespoon honey
1 lemon, quartered
1 small onion, quartered
2 bay leaves
8 peppercorns
1 (1-pound) bag frozen salad shrimp
1/2 cup cilantro, chopped
1 Jalapeno pepper, chopped

Steps:

In a small saucepan combine tequilla, lime juice and honey. Bring just to a boil to melt honey and evaporate most of the alcohol. Set aside.
Bring 2 quarts of water to a boil. Add lemon, onion, bay leaves and peppercorns to boiling water. Simmer for 5 minutes.
Add salad shrimp and simmer until shrimp are thawed, about 2 to 3 minutes. Drain shrimp and place in bowl. Add Tequilla mixture, cilantro and jalapeno to shrimp and toss.
Chill in refrigerator, covered until ready to use or for a quick chill, place bowl over ice. Serve on platter with endive spears, crackers or alone with toothpicks for spearing.

Tequila Glazed Shrimp Salad Flambe image

Provided by Brook Harlan

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 cup sugar
1 cup cider vinegar
1/2 teaspoon crushed red pepper flakes
1 jalapeno, seeded and minced
12 ounces spinach, stemmed, washed and torn
1/2 red bell pepper, julienned
1/2 mango, peeled and thinly sliced
1/4 cup cider or sugar cane vinegar
3/4 cup olive oil
Kosher salt and freshly ground black pepper
4 tablespoons butter
12 large shrimp, peeled and deveined (about 12 ounces)
3 ounces tequila, plus more to taste

Steps:

For the gastrique: In a small saucepan, combine sugar, vinegar, red pepper flakes and jalapeno. Bring to a boil and simmer until reduced and thickened to a sauce consistency. Set aside.
For the salad: In a large bowl, combine spinach, red bell pepper and mango. Toss with vinegar and oil and season with salt and pepper.
In a large skillet over medium-high heat, melt 2 tablespoons butter. Add shrimp and cook until they just begin to turn pink, about 1 minute. Remove pan from heat, add tequila and return pan to heat. Carefully ignite tequila and let the flames die down.
Add 1/2 cup of the gastrique and cook, stirring, until shrimp are glazed with the sauce and cooked through, about 1 to 2 minutes. Remove pan from heat, whisk in remaining 2 tablespoons butter in pieces until sauce is thick and smooth.
Serve shrimp on salad, drizzle with sauce.