Recipe: Shrimp in Tequila Sauce - 4 Versions

Hello Susan,

Here are a few versions. Please let us know if the one you're looking for isn't here and we'll keep looking.

Betsy

Date: Mon, 15 Jan 1996
From: Rick Glisson
To: Multiple recipients of list EAT-L

Santa Fe Shrimp With Green Chile Tequila Sauce

3 green New Mexico chilies, roasted, peeled, stems and seed removed, chopped
24 large shrimp, shells removed, butterflied
2 tablespoons tequila
2 tablespoons butter
Juice from 3 limes
1/2 cup whipping cream
1 tablespoon grated lime peel

1. Saute the shrimp and green chili in the butter until they start to lose their translucency. Remove the shrimp and keep warm.

2. Increase the heat and add the tequila and lime juice. While stirring, add the cream and zest and continue to stir until the sauce thickens.

3. Return the shrimp to the pan and heat for 2 to 3 minutes or until the shrimp are done.


Date: Mon, 22 Aug 1994
From: S40391060

TEQUILA SHRIMP (Shrimp with Tequila-Citrus Sauce)
From the Old Mexico Grill in Santa Fe.

INGREDIENTS (serves 2)

8 jumbo shrimp (peeled & deveined)
2 Tbsp clarified unsalted butter
3 oz tequila
1/4 tsp minced garlic
1/4 tsp ground black pepper
1 1/2 oranges (juiced)
2 limes (juiced)
3/4 cup heavy cream

(1) Heat butter in medium saute pan until hot. Add shrimp and cook on both sides until slightly undercooked. Add garlic and reduce heat to medium.

(2) Stand back -- add tequila and let flame for 30 - 45 seconds.

(3) Add orange and lime juices, salt and pepper. Reduce for 1 - 2 minutes. Add cream and let boil until reduced to a thick sauce.

NOTES
I found it best to remove the shrimp after adding the citrus juices. Otherwise, they were overcooked by the time I'd reduced the sauce.


Author: Bob Leonard, Jr.
Date: 1997/01/27
Forums: rec.food.cooking
>
This is served at the Old Alligator Grill in Austin, Texas. It is incredibly good. I served it for a dinner party last night and it was a hit.

TEQUILA LIME SHRIMP

12 ounces fettucine
1/3 cup freshly grated aged Parmesan cheese (Reggiano)
4 Tablespoons sweet butter
12 jumbo shrimp, peeled and cleaned
1 Tablespoon Cajun seasoning (Prudhomme's Cajun Magic)
1 Tablespoon minced garlic
2 Tablespoons tequila
2 Tablespoons freshly squeezed lime juice
3/4 cup heavy whipping cream
1/4 cup chopped green onions
1/2 cup seafood stock or bottled clam juice
1 teaspoon minced parsley
2 to 4 lime slices for garnish

Prepare fettucine to the al dente stage. Drain and set aside. Reserve one tablespoon of the Parmesan cheese.

Melt butter in a large saut pan over medium heat. Add shrimp. Add 1 1/2 teaspoons seasoning directly to shrimp. Add remaining 1 1/2 teaspoon seasoning to taste and desired "heat".

Add garlic and agitate pan vigorously to distribute ingredients evenly. Increase heat to high. Add tequila, lime juice, cream, Parmesan cheese and green onions, constantly stirring to emulsify and blend ingredients. Reduce heat and simmer to reduce sauce by a third.

Add fettucine to sauce and toss gently to coat pasta. If necessary, stir in seafood stock in small amounts until desired consistency is achieved. Divide pasta and shrimp evenly between serving plates, sprinkle with reserved Parmesan cheese and parsley and garnish with a slice of lime.

Makes 2-4 servings.


Author: wendymc
Date: 1997/01/27
Forums: rec.food.cooking

Grilled Shrimp Tequila (The Black Forest of Cambridge, MA)
Gourmet 8/88

(This was a requested recipe in the 'You Asked For It' section, from a woman in phoenix. She described it as remarkable/complex and spicy, and of course, she could'nt live without the recipe......)

Tequila Shrimp

1 1/4 lbs jumbo shrimp shelled, deveined, butterflied, tails intact
1/2 Cup tequila
1/2 teas. crushed dried hot chiles
1/2 teas. coarsely ground coriander seed
2 Cups fresh orange juice
1/2 Cup fresh lime juice
1 T chopped cilantro
2 T unsalted butter, softened

In a stainless steel or ceramic bowl, mix the shrimp, tequila, 1/4 teaspoon of dried chiles and the coriander seeds. cover tightly and chill overnight. Drain the shrimp, reserving 1/4 of the liquid. In a saucepan, combine the reserved liquid, remaining dried chile, orange and lime juices. Bring liquid to a boil, reduce heat, and reduce liquid to about 3/4 cup. Add cilantro. Return to boil, then transfer to serving bowl.

Coat shrimp with butter, then thread on skewers and broil/grill.

serve on a bed of lettuce leaves, with sauce.Garnish with orange and lime slices.

Note: I do make this dish, but I usually just "wing-it" with whatever chiles, etc. I have around. Also, I don't marinate overnight, usually it is a "what to grill tonight" kind of meal. I also have not included ground coriander seed. I will try that, as well as marinating longer.

I omitted the recipe specifications re: grilling/broiling. I figure it's
a given.