July 6, 2013
Spicy Margarita Shrimp
But let's mix it up, shall we?
My shrimp recipe calls for my favorite college libation; my old buddy, Tequila. Think of all the great flavors in a well-made margarita: tequila, orange juice, lime juice... Now, grab a bowl and start marinating your shrimp in them!
Here's what you'll need:
1/2 cup Jose Cuervo Silver Tequila
1/4 cup orange juice
2 limes, medium-sized (zest of 2, juice of 1)
1 tsp. red pepper flakes
2 tbsp. minced garlic, divided
2 tbsp. chopped jalapenos, divided
2 tbsp. chopped fresh cilantro
Salt, Pepper, Paprika - to taste
2.5 lbs. large shrimp, peeled and deveined - tails on is good
3 tbsp. butter
1. In a large bowl, mix the first 8 ingredients and incorporate with a whisk.
2. Pour over shrimp and marinate in the refrigerator for no longer than 1 hour, since citrus/acid tends to "cook" seafood without heat, and it can lead to tough shrimp later.
3. When your shrimp is finished marinating, melt your butter in a large skillet. Transfer the shrimp to the skillet and saute until your shrimp turns pink - about 5 minutes.
There are a few ways to serve this dish. You can choose to serve it warm, right out of the pan, butter drippings and all, which is how I did it (pictured above). Sprinkle with fresh cilantro!
You can also saute it and then chill it in the fridge and serve chilled with a nice dip and some fresh lime wedges.
Or, you can rewrite Step 3 ^ altogether and simply skewer your shrimp on water-soaked bamboo skewers and throw them on the grill for 5 minutes. If you choose to grill the shrimp - which is a great idea for summertime! - heat your leftover marinade over high heat for at least 5 minutes and then use that to baste your shrimp while on the grill. Mmm!