I’m so happy you enjoyed it! It looks like you two had an amazing (& tasty!) Therefore I'd say make the marinade without the tequila and save it for a margarita to go with the shrimp. There is enough salt in the shrimp itself. this link is to an external site that may or may not meet accessibility guidelines. This site uses Akismet to reduce spam. This shrimp dish looks amazing! Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. The star of the dish? You would love it so much!! It looks like such a fabulous place. I tried this dish last night and followed all steps – it is OK, but not great. The minute the shrimp turns pink, it is cooked so be careful not to over cook. The Lemon Bowl® is a registered trademark of Liz Della Croce LLC. Yummy!! I will never know how these tasted, people devoured them at a recent b-day party. What a lovely looking place!! Oh Lori I hope you can get there one day! One last tid bit... yes it is true that the acid will cook meat and fish if left for a period of time (especially fish), but shellfish can stand a little longer. Any longer, the shrimp will start to take on an unpleasant bitter taste - dont forget to remove any seeds from the lime as this will hasten the bitterness. It literally comes together in 20 minutes or less and is ideal for stuffing in tortillas or serving over rice or pasta. 3-4 minutes per side! :). Required fields are marked *. It was so relaxing friend! I would use fresh serreno or habanera peppers for the connoisseur of hot, but if you like mild heat use the old standards -jalapeño or cayenne (fresh). Pour in the tequila and cook until the tequila … Be careful when doing this as the olive oil and tequila will cause flare ups on the grill. Let me know if you make any other recipes of mine! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. quinoa, freekeh, etc.) Soak skewers at least 30 minutes in water to prevent burning. Sprinkle the shrimp evenly with salt and pepper and set aside. Located in Baja California, it is about a 45 minute drive from the San Diego airport. You know something is good when there is none left. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. There is enough salt in the shrimp itself. Preheat outdoor grill for medium-high heat. Focused on wellness, exercise and nutrition, each day was filled with activities, events and meals that left you feeling happy, satisfied and rejuvenated. Ahhh I missed her post!! This dish looks SO deliciously good. At the most, 1 hour will suffice for this recipe. My husband and I are caterers, Love this recipe :). Steep chilis in the hot water … If using that powdered cayenne- sprinkle on after grilling as a garnish. It shouldn’t take more than 3-4 minutes total. Always very good. Also, add a hand full of fresh chopped cilantro and skip the cumin (cumin is over used in a lot of mexican dishes). Place the dried chilis in a medium bowl and cover with boiling water. Instead of using GARLIC SALT, use fresh garlic. Info. Your email address will not be published. BBQ shrimp till pink in color, do not over cook or will be rubbery and tough. Remember, a recipe is only a guide. One of these days I’ll get there! Hey 99burners... You over cooked the shrimp! You can add and subtract from it as much as you want, BUT the intended flavors will change so ...remember to TASTE IT before marinating! Absolutely wonderful marinade! Instead of using GARLIC SALT, use fresh garlic. Be careful when doing this as the olive oil and tequila will cause flare ups on the grill. You saved Grilled Tequila-Lime Shrimp to your. That is why they came out rubbery! Allrecipes is part of the Meredith Food Group. What size shrimp do you use in your recipe? Congrats! I followed this recipe fairly closely... although as I finished I added about 2 tsp of chili powder for extra flavor. Grilled Pesto Pizza with Pesto and Fresh Mozzarella ». 1/4 cup lime juice; - from one whole lime. As an Amazon Associate I earn from qualifying purchases. 1 Tbl. At the most, 1 hour will suffice for this recipe. I hope you can get there one day! Stir the tequila into the hot skillet and use a wooden spoon to deglaze any browned bits from the bottom of the pan. Serve with lime wedges for garnish. 12 ounces heavy cream. Always remember...FRESH is the key ingredient to any marinade! tequila. Delicious!!! If using that powdered cayenne- sprinkle on after grilling as a garnish. Nutrient information is not available for all ingredients. Place the dried chilis in a medium bowl and cover with boiling water. As far as adding more heat...GO FOR IT!!! I only marinaded for about an hour in the fridge as I believe the citrus cooks the shrimp slightly. Marinade didn't overpower the shrimp but still added a nice flavor. 1-1/2 pound jumbo-11-15shrimp ; - peeled and deveined. crushed red pepper. I will never forget the sweet, spicy and crunchy freshly picked organic radishes he let us sample. Have found adding pinch of Cayenne improves it for me. I added redchili flakes then added tequila cooked alcohol out. Most people won't think twice about serving basic cornbread when is on the table. Cook, stirring occasionally, until they turn opaque, about 1 1/2 minutes. One of the highlights of the trip was bringing along my dear friend Monique from Ambitious Kitchen. Steep chilis in the hot water until softened, about 20 minutes. In the meantime, you must make this Tequila Lime Shrimp recipe to get an authentic taste of my recent trip to Mexico. So peaceful! One last tid bit... yes it is true that the acid will cook meat and fish if left for a period of time (especially fish), but shellfish can stand a little longer. Everyone loved them. Great for a light summer bbq chips and guacamole for an appetiser and a nice margarita on the side to compliment. Published: Apr 25, 2016 by Liz DellaCroce. 1 cup onion; - diced. Remove cooked shrimp from the pan and set aside. I made enough for 50 people (12 lbs) and served on a cold plate sitting over ice. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Any longer, the shrimp will start to take on an unpleasant bitter taste - dont forget to remove any seeds from the lime as this will hasten the bitterness. I would use fresh serreno or habanera peppers for the connoisseur of hot, but if you like mild heat use the old standards -jalapeño or cayenne (fresh). I will never know how these tasted, people devoured them at a recent b-day party. This was great. Information is not currently available for this nutrient. I cooked onion, tomatoes, and garlic. Oh wow I would love to visit Finland one day!! Also, add a hand full of fresh chopped cilantro and skip the cumin (cumin is over used in a lot of mexican dishes). 235 calories; protein 18.8g 38% DV; carbohydrates 3.8g 1% DV; fat 14.6g 22% DV; cholesterol 172.9mg 58% DV; sodium 282.5mg 11% DV. Cilantro will give a great flavor to the dish and merries well with the lime and tequila. I'll be making this again and suspect it will be a frequent meal in the hot summer Texas heat! But yes I agree – I think you need a little taste of Mexico! Nice flavor but would have never known the shrimp was marinated with tequila. Always remember...FRESH is the key ingredient to any marinade! You can read more about the resort’s culinary philosophy here but it is a heavy focus on plant-based protein, eggs, seafood, fresh vegetables, homemade salsas and ancient grains (i.e. Your email address will not be published. All Rights Reserved. time there. Add the shrimp and sprinkle with the salt. 3-4 minutes per side! We had a chance to tour the farm and pick produce for our meal with one of the head gardeners, Salvador. A must do-over!!!!!!! I love the simplicity of this dish, easy, full of flavor and a meal I know my family would love. This is an easy and excellent appie. Bring to a simmer then reduce to low and heat for 4-5 minutes or until warmed through. You would love it there – I hope you get to experience it one day soon! The ancho chillies have a very earthy taste to them and overall the dish lacks flavor. It holds the marinade in. I read Monique’s post last week about your all’s adventures at the Rancho la Puerta. I would use fresh serreno or habanera peppers for the connoisseur of hot, but if you like mild heat use the old standards -jalapeño or cayenne (fresh). Your shrimp dish looks yummy! I may make this again but I would be sure to also add cayenne pepper and more black pepper for a little extra flavor. Did I mention the breakfast tacos and fresh guava throughout the resort? Drain and discard marinade from shrimp. Learn how your comment data is processed. Remember, a recipe is only a guide. That is why they came out rubbery! Return the cooked shrimp along with the pureed chilis and lime juice to the pan. As far as adding more heat...GO FOR IT!!! Of course, I must also tell you about the food. Right before serving, finish the shrimp with butter and stir until melted through. Cilantro will give a great flavor to the dish and merries well with the lime and tequila. Ingredients. Have made this a few times as written. A fast and easy weeknight dinner, serve this tequila lime shrimp with warm corn tortillas, over rice or tossed with pasta.