Best Tequila Adobo Bbq Shrimp Recipes

TEQUILA SHRIMP

Steps:

• Cook rice according to package directions, omitting salt and fat.
• While rice cooks, combine 1/4 tsp salt, the red pepper, chili powder, cumin and black pepper in a large zip-top plastic bag.
• Add shrimp to bag.
• Seal and shake to coat.
• Heat 1 tbl oil in large skillet over medium-high heat.
• Add shrimp to skillet, cook for 3 minutes, turning once.
• Add garlic, saute for 1 minute.
• Add tequila and 1 tbl cilantro.
• Cook for a further minute.
• Combine 1/4 tsp salt, 1 tbl oil and lime juice then pour over the cooked rice Serve shrimp over rice mixture.
• Enjoy.

TEQUILA ADOBO BBQ SHRIMP

Steps:

• Shrimp Marinade and Grilling: In a glass bowl, stir together Tequila, lime juice, garlic and pepper.
• Marinate shrimp for 30 minutes, stirring once or twice.
• Over marinating will result in a very strong flavor!
• Remove shrimp from marinade, and wrap shrimp in bacon pieces.
• Thread shrimp on skewers and lightly sprinkle with seasoning salt.
• Grill shrimp over medium hot charcoal fire, basting with Adobo BBQ sauce.
• Turn shrimp every 2 minutes and continue to baste.
• The shrimp should cook for about 10 minutes.
• Bacon will be cooked, but not crisped.
• Serve immediately and drizzle with additional sauce.
• BBQ Adobo Sauce: Add dried chilies (except chipotle pepper) to 1 1/2 cups of boiling water.
• Let sit for 15 minutes.
• Remove chilies and reserve 1/2 cup of chile water.
• Add chile, reserved water, onion, garlic, oregano, cinnamon, and cumin to a blender and puree.
• Heat vegetable oil in a frying pan.
• Sautee puree in pan and add vinegar and sugar, bring to a boil.
• Reduce heat and simmer until thick.
• This should yield 2 cups of Adobo sauce.
• I freeze the extra sauce.
• Mix 1/2 cup of Adobo sauce with 1/2 cup of prepared BBQ sauce.
• Differing the proportions of the mixture will give you varying degrees of spice.
• Use this mixture to baste shrimp and drizzle remaining on shrimp.

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.

ROASTED TEQUILA~LIME SHRIMP COCKTAIL

Steps:

• Peel and devain shrimp leaving tails on. Drizzel with olive oil, adoba (or s&p) and cumin mix and put on sheet pan and roast at 400 for 8-10min. Set aside to cool. When cooled squeese lime juice over shrimp.
• Sauce is cup chili sauce, 1 1/2 tbls tequila, juice of lime, 1/2tsp each worsc and cumin, 1-2tbls horseradish, and 2 tbls finely chopped cilantra. Mix and place in serving cups with wedge of lime.

GRILLED TEQUILA-LIME SHRIMP

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.

TEQUILA SHRIMP

Steps:

• For the marinade: Whisk together the first 7 ingredients.
• Place shrimp in a large ziplock bag and add marinade, pressing out the air and tossing to coat.
• Refrigerate 30-45 minutes.
• Remove shrimp from bag, thread on skewers, and discard marinade. Sprinkle with salt.
• Grill over direct high heat until shrimp are just opaque this is one to 2 minutes per side. Watch carefully because shrimp overcook so quickly.
• Remove from grill and serve warm with lime wedges.

TEQUILA SHRIMP BANGER SAUCE

Steps:

• In a large mixing bowl, add the mayonnaise, chili sauce, tequila, Sriracha, oil, adobo, granulated garlic, cayenne and 2 cups water. Mix to combine.

TEQUILA SHRIMP WITH DRIED TOMATO MAYO

Steps:

• Thaw shrimp, if froxen.
• In a large saucepan, cook shrimp, uncovered in boiling, lightly salted water for 2-3 minutes or until shrimp turn opaque, then drain.
• Rinse under cold water, and drain again.
• Place shrimp in a heavy plastic bag set in a shallow dish.
• FOR MARINADE:.
• In a bowl, combine tequila, onion, lime juice, the 2 tablespoons parsley, and olive oil.
• Pour marinade over shrimp, and seal bag.
• Marinade for 2 hours, turning occasionally.
• FOR MAYONNAISE MIXTURE:.
• In a small bowl, cover dried tomatoes with boiling water, and let stand for 5 minutes.
• Drain well.
• Finely chop tomatoes.
• In a small bowl, combine chopped tomatoes, mayonnaise, the 1 tablespoon parsley, milk, garlic, and salt.
• Transfer to a serving bowl, cover and chill for 2 hours.
• TO SERVE:.
• Drain shrimp, and discard marinade.
• Transfer to a serving bowl.
• Place serving bowl in a larger serving bowl filled with crushed ice.
• Serve with mayonnaise mixture, and lime wedges.

TEQUILA-GRILLED SHRIMP

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.