Tequila-lime Shrimp

Tequila-lime Shrimp

Ready in 40 minutes

Large Texas Gulf shrimp, flamed in the pan and spiced with chile and lime. This will make your guest shout, "Ole'! "

"Make sure you have a good sturdy pan when you flame anything. You don't want any spills or drops while you got the flames going. I did this one in a new AllClad d5 and it worked nicely. Also take care to keep your hair and clothing back out of the way. The idea is to flame the pan, not the chef."

- promfh

Tip: Another recipe with the exact-same name "Tequila-lime Shrimp" ranks higher.

4.2 avg, 7 review(s) 67% would make again

Ingredients

Are you making this? 
0.25 cup Butter; 1/2 a stick
2 tablespoons Olive oil, extra virgin
2 cloves Garlic; minced fine
19 large shrimp; shelled (up to 21 count)
0.25 cup Tequila
3 large lime
0.5 teaspoon Salt; to taste
0.5 teaspoon Chili Powder
4 tablespoons Cilantro; Coarsely chopped

Original recipe makes 4

Servings  

Preparation

MIS en PLACE: (Fancy term for gettin' ready)

Shrimp can be laid out in rows on a plate or heaped in a bowl. Cut the lime in half and take a couple of thin slices from the center for garnish. Wrap the rest in a piece of netting or cheesecloth to catch the seeds when you squeeze it. The salt and chile powder can be in a small dish either mixed or separately. This can all be done a few hours ahead of time but keep the shrimp cool. When all ingredients are ready, bring to stove or tableside.

PREPARATION: (Cookin' it up)

Heat butter and oil in a large skillet over a medium heat. Add garlic and shrimp; cook about 2 minutes, stirring occasionally. Shrimp should just be starting to brown a bit.

Pour in tequila and tilt pan to ignite. Squeeze in lime juice while it is flaming, then sprinkle in salt, and chili powder. Cook 2 minutes more or until most of the liquid is evaporated and shrimp is pink and glazed. Sprinkle cilantro over the shrimp if serving from the pan or dish up then garnish.

PRESENTATION: (Fancy servin' stuff)

Serve as an appetizer in martini glass, garnished with cilantro and 1/2 of a lime slice. Recipe makes 4 generous appetizer servings.

Spoon from pan over 1 cup of prepared rice to serve as an entree. Pour remaining liquid from pan over shrimp. Garnish with lime slice. Recipe makes two entree servings.

Each appetizer serving contains an estimated:

Cals: 326, FatCals: 178, TotalFat: 20g

SatFat: 8g, PolyFat: 2g, MonoFat: 10g

Chol: 203mg, Na: 584mg, K: 257mg

TotCarbs: 4g, Fiber: 0g, Sugars: 0g

NetCarbs: 4g, Protein: 24g

Notes

This is an excellent dinner party dish. We pull it out whenever we want to highlight the quality of Texas Gulf Shrimp. Sometimes we just make it for ourselves because it is so darn good! Of course it is best with Texas Gulf shrimp but those "onter ones" will work in a pinch.

Credits

Added on Award Medal
Verified by stevemur

Flaming off the alchohol. Take care not to catch anything else on fire. photo by promfh promfh

Ready to serve from the pan. photo by promfh promfh

Appetizer presentation. photo by promfh promfh

Presented in a martini glass. photo by promfh promfh

Calories Per Serving: 249 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  This would be a great appetizer to accompant the Tequila lime shrimp." KCinAZ KCinAZ

Link in another recipe. What would you serve with this?

Reviews for Tequila-lime Shrimp

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amandalawson23 1 year ago
ambrarecipes 1 year ago
Julie_3515 1 year ago
Very good and tangy! I will definitely show this off to my guests. I did not cook it with tequila, because I don't use alcohol in my cooking but I added a bit of rice vinegar. I served the dish along with jasmin rice.
Ionela82 3 years ago
The recipe calls for 1 large shrimp. Can this be correct?
3 years ago
Make sure you have a good sturdy pan when you flame anything. You don't want any spills or drops while you got the flames going. I did this one in a new AllClad d5 and it worked nicely. Also take care to keep your hair and clothing back out of the way. The idea is to flame the pan, not the chef.
promfh 4 years ago
This is an excellent dinner party dish. We pull it out whenever we want to highlight the quality of Texas Gulf Shrimp. Sometimes we just make it for ourselves because it is so darn good! Of course it is best with Texas Gulf shrimp but those 'onter ones' will work in a pinch. [I posted this recipe.]
promfh 4 years ago
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