Best Tequila Garlic Prawns Recipes

TEQUILA SHRIMP WITH GARLIC AND GUAJILLO CHILE

Steps:

• In a large skillet, heat the olive oil, add the garlic, and saute until golden brown. Add the sliced chile and continue mixing until the oil has taken on the color of the chile.
• Add the shrimp to the hot pan and saute for 3 minutes. Add the lemon juice and the tomatoes. Add the tequila to the shrimp and carefully flambe. Cook until the alcohol burns out. On low heat, add the butter and swirl until the sauce slightly thickens.
• To serve, plate the shrimp in the center of each plate and add the sauce in the center. Garnish each plate with chive sprigs.

TEQUILA LIME PRAWNS

Steps:

• Rinse and pat shrimp dry with paper towles. Heat butter and oil in large skillet over med heat. When butter is melted, add garlic cook 30 seconds.Add shrimp; cook 2 minutes, stir often. Stir in tequila, lime juice, salt and red pepper. Cook 2 minutes till loist and liquid evaporates and shrimp are pink and glazed. Add cilantro and cook 10 seconds, serve over hot rice if desired.

ONE-PAN TEQUILA SHRIMP

Steps:

• Put the shrimp, tequila, agave, zest and juice of 2 limes and garlic in a large bowl. Season with salt and pepper, toss together and marinate at room temperature for 5 to 10 minutes.
• Preheat a cast-iron skillet over medium-high heat, add the oil and heat until smoking.
• Cut the remaining 1 lime in half crosswise and set aside. Remove the shrimp from the marinade, reserving the marinade for later, and cook in batches until the shrimp is pink and cooked through, about 2 minutes per side. Transfer to a plate and set aside.
• Wipe out the skillet and set over medium heat. Add 4 tablespoons butter and swirl until melted. Add the bread slices and lime halves, cut-side down, and cook until the bread is golden brown and toasted, 1 to 2 minutes per side. Transfer the bread and limes to a plate.
• Strain the reserved marinade into a medium bowl and discard the solids. Put the marinade liquid and minced jalapeños in the skillet and cook over medium heat until reduced by half, about 3 minutes. Reduce the heat to low, add the remaining 4 tablespoons butter and swirl until melted. Add the shrimp and toss together until coated.
• To plate, top the bread with the shrimp mixture, garnish with the jalapeño slices and fresh herbs and enjoy!

TEQUILA SHRIMP

Steps:

• Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes.
• Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.

TEQUILA LIME SHRIMP

Steps:

• Combine the olive oil, tequila, cilantro, lime juice, pineapple juice, vinegar, garlic salt, pepper, oregano, and seasoned salt in a blender; blend until smooth.
• Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours.
• Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked through, about 15 minutes.

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.

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.