Margarita Shrimp
Recipe: #22817
February 08, 2016
Categories: Shrimp, Peppers, Mexican Gluten-Free, No Eggs, Non-Dairy, Mexican Dinner, , more
"I've had this recipe hanging around for a long time...It's from a restaurant called "Aunt Chilada's" and was sent in by Chef Jesse Gonzales...hope you enjoy it! I serve it over rice."
Ingredients
Nutritional
- Serving Size: 1 (465.3 g)
- Calories 654.4
- Total Fat - 39.4 g
- Saturated Fat - 14.9 g
- Cholesterol - 346.6 mg
- Sodium - 2214.9 mg
- Total Carbohydrate - 38.7 g
- Dietary Fiber - 6.4 g
- Sugars - 7.3 g
- Protein - 36.4 g
- Calcium - 287.4 mg
- Iron - 3 mg
- Vitamin C - 19.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a sauce pan melt 2 tablespoons butter and saute shrimp till pink, set aside and keep warm.
Step 2
In a separate sauce pan melt 2 tablespoons butter and saute, onions and garlic until tender.
Step 3
Add lime juice, triple sec and tequila, simmer for about 5 minutes.
Step 4
Add 4 tablespoons butter, slowly melt and stir in ground coriander.
Step 5
Mix together the cornstarch and water, set aside.
Step 6
Add in the fresh cilantro and poblano peppers to saucepan and simmer for 5 minutes.
Step 7
Stir in the cornstarch mixture until thicken.
Step 8
Top cooked shrimp with the onion mixture.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp, make sure to buy medium-sized shrimp that have been shelled and deveined.
- When adding the tequila, make sure to use a high-quality tequila for best results.
- For a healthier option, substitute olive oil for the butter. This will reduce the amount of saturated fat in the dish while still providing the same flavor.
- For a spicier version of the dish, substitute jalapeno peppers for the poblano peppers. This will give the dish an added kick of heat and spice.
Mexican Margarita Shrimp In a sauce pan melt 2 tablespoons butter and saute shrimp till pink, set aside and keep warm. In a separate sauce pan melt 2 tablespoons butter and saute, onions and garlic until tender. Add lime juice, triple sec and tequila, simmer for about 5 minutes. Add 4 tablespoons butter, slowly melt and stir in ground cumin and chili powder. Mix together the cornstarch and water, set aside. Add in the fresh cilantro and jalapeño peppers to saucepan and simmer for 5 minutes. Stir in the cornstarch mixture until thicken. Top cooked shrimp with the onion mixture.
Mexican Rice: This classic Mexican side dish is the perfect accompaniment for Margarita Shrimp. The combination of white rice, tomato, garlic, and cilantro will bring out the flavors of the shrimp and the Margarita sauce. Plus, it's easy to make and pairs well with other Mexican favorites.
Mexican Street Corn: This delicious side dish is the perfect complement to Margarita Shrimp. The combination of creamy, cheesy corn, chili powder, and lime juice will bring out the flavors of the shrimp and the Margarita sauce. Plus, it's easy to make and pairs well with other Mexican favorites.
FAQ
Q: How do I know when the shrimp is cooked?
A: The shrimp is cooked when it turns pink and is no longer opaque. You can also check that the shrimp is cooked through by cutting into one of the pieces to make sure it is fully cooked.
Q: How long should I cook shrimp?
A: The cooking time for shrimp depends on the size and type of shrimp. Generally, shrimp should be cooked for 2-3 minutes per side, or until they turn pink. If you are using frozen shrimp, cook them for 4-5 minutes per side.
1 Reviews
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Fun facts:
The tequila used in Margarita Shrimp is a key ingredient in the classic margarita cocktail. The drink was invented in 1938 by a bartender in Mexico who named it after a customer, Margarita Sames.
The Margarita Shrimp recipe has been featured in the cookbook 'Aunt Chilada's Table' by celebrity chef Jesse Gonzales. The book is a collection of Tex-Mex recipes from the restaurant of the same name.