Best 3 Tailgate Peel And Eat Shrimp With Texas Tequila Mayo Dip Recipes
Peel-and-eat shrimp is a classic tailgate snack, and this recipe takes it to the next level with a zesty Texas tequila mayo dip. The shrimp are boiled in a flavorful court-bouillon, then chilled and peeled. The dip is made with mayonnaise, sour cream, tequila, lime juice, cilantro, and spices. It's the perfect complement to the shrimp, and it's sure to be a hit at your next tailgate party.
The recipe also includes instructions for making a spicy version of the dip, as well as a guacamole version. So, whether you like your dip mild, spicy, or somewhere in between, you'll find a recipe here that you'll love.
These shrimp are also perfect for a quick and easy weeknight meal. Simply boil the shrimp, peel them, and serve with the dip. You can also add them to salads, pasta dishes, or tacos.
NO FUSS PEEL N'EAT SHRIMP
Provided by Sunny Anderson
Categories appetizer
Time 27m
Yield 4 to 6 as appetizer
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Toss shrimp evenly in oil and seasoning and bake on a sheet tray for 10 to 12 minutes, flipping halfway through. Serve with Spicy Remoulade sauce as dip.
- Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.
TEQUILA SHRIMP
How to Make Tequila Shrimp
Provided by Melissa Roberts
Categories Tequila Dairy Sauté Quick & Easy Dinner Lunch Shrimp Spirit Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Toss shrimp with kosher salt and 3/4 teaspoon coarsely ground pepper.
- Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add tequila, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in crema. Serve sprinkled with scallion.
PEEL-AND-EAT SHRIMP
This shrimp appetizer couldn't be easier to make. Simply poach the shrimp in water, then tossed them with butter and Old Bay Seasoning, which provides the spark.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 3
Steps:
- In a large pot of boiling salted water, cook shrimp until opaque throughout, 4 to 5 minutes. Drain and transfer to a bowl. Add butter and Old Bay seasoning and toss to coat. Serve warm or at room temperature.
Nutrition Facts : Calories 121 g, Fat 2 g, Protein 24 g, SaturatedFat 1 g
Tips:
- Choose the right shrimp: For the best flavor and texture, use large, fresh shrimp. Avoid shrimp that are frozen or have a strong odor.
- Peel and devein the shrimp properly: To make the shrimp easy to eat, peel and devein them before cooking. Use a sharp knife to make a shallow cut along the back of the shrimp and remove the vein. You can also buy shrimp that are already peeled and deveined.
- Cook the shrimp until they are just done: Overcooked shrimp are tough and chewy. Cook them for just a few minutes, until they are opaque and pink. You can boil, steam, grill, or fry the shrimp.
- Make the Texas Tequila Mayo Dip ahead of time: This dip can be made up to 2 days in advance. Simply store it in the refrigerator until you are ready to serve.
- Serve the shrimp with your favorite sides: This recipe for peel-and-eat shrimp is perfect for a tailgate party or a casual get-together. Serve the shrimp with your favorite sides, such as corn on the cob, potato salad, or coleslaw.
Conclusion:
This recipe for tailgate peel-and-eat shrimp with Texas Tequila Mayo Dip is a delicious and easy-to-make appetizer that is perfect for any party or gathering. The shrimp are cooked to perfection and the dip is creamy and flavorful. This recipe is sure to be a hit with your guests!
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