Best Tequila Chipotle Shrimp Recipes

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.

HONEY LIME TEQUILA SHRIMP TACOS WITH AVOCADO, PURPLE SLAW AND CHIPOTLE CREMA

Steps:

• Wash, peel, devein, and dry raw shrimps. Season with salt.
• In a bowl, combine honey, lime juice, tequila, onion, cumin, and chipotle powder (if using). Mix well and toss shrimps in marinade. Chill 4 hours up to 12 hours in the refrigerator.
• Heat grill to 400 F (205 C). Make sure to oil the grilles well. Skewer shrimps in soaked wooden sticks (this will make it easier to handle on a grill).
• Grill shrimps until bright or just opaque, about 2 minutes each side. Flip the shrimp skewers and cook for another 2 minutes or until they turn bright orange. Alternatively, you can also pan fry the shrimps. Set cooked shrimps aside.
• Dice the avocados and squeeze juice from the remaining 1 lime.
• Thinly slice the red cabbage using a sharp knife or a mandolin.
• To make the dressing for the red cabbage slaw, put the lime juice, Dijon mustard, sea salt, pepper and oil in a jar or bowl. Whisk vigourously until it emulsifies.
• Toss the red cabbage with the lime vinaigrette. Set aside.
• Meanwhile, to make the chipotle crema, place the chipotles in the bowl of the food processor and give it a good whirl until it is smooth.
• Stir in the sour cream or créme fraîche, mixing well until the colour is even. Transfer chipotle crema in a squeeze bottle.
• To assemble the tacos, heat tortilla in a dry pan, about 1 minute per side or until lightly browned or charred. Wrap tortilla in a cloth to prevent from drying out. Set aside, covered.
• Place some diced avocados in the middle of the tortilla, followed by the red cabbage slaw. Remove skewers from shrimps and pile on the taco.
• Drizzle with the chipotle crema and garnish with cilantro. 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

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.

TEQUILA, MEXICAN CREAM & 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 sprinkled on top.

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 sprinkled on top.

TEQUILA FLAMED ROCK SHRIMP WITH CHIPOTLE COULIS

Steps:

• For Shrimp: Heat a pan over low heat. Coat pan with oil. Season shrimp, and add to hot oil with garlic. Toss shrimp in pan, pull away and add tequila. Light liquid. After fire stops add remaining ingredients and reduce for 1 min. Plate shrimp, drizzle with puree and coulis. spoon salad on side For Chipotle Coulis: blend everything but oil slowly add oil and season For Salad: combine all ingredients Cilantro Puree: preheat oven to 350. wrap garlic and onion in 2 layers of foil and roast for 20 min. Let cool. In blender puree all ingredients,but oil. slowly add oil. Season