Best 5 Tequila Shrimp With Garlic And Guajillo Chile Recipes
Tantalize your taste buds with a culinary journey to Mexico as we present a delectable dish that embodies the vibrant flavors of the region: Tequila Shrimp with Garlic and Guajillo Chile. This tantalizing dish features succulent shrimp sautéed in a symphony of aromatic spices, garlic, and the distinctive smokiness of guajillo chile. The result is a harmonious blend of flavors that dances on your palate, leaving you craving more.
Our culinary adventure begins with a collection of recipes that cater to diverse dietary preferences. Whether you're a seafood enthusiast seeking a classic preparation or a vegetarian yearning for a meatless alternative, we have something to satisfy every palate. Dive into the classic Tequila Shrimp recipe for an authentic taste of Mexico, or embark on a plant-based journey with our mouthwatering Vegan Mushroom Tacos. For those who prefer a milder heat, our Shrimp Tacos with Avocado Crema offers a delightful balance of flavors, while the Spicy Shrimp Tacos pack a punch for those who crave a fiery kick.
Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can recreate these culinary delights in their own kitchens. Detailed ingredient lists provide clarity, while vibrant images guide you through the cooking process, making it an enjoyable and stress-free experience.
So, gather your ingredients, prepare your palate, and embark on a culinary adventure that will transport you to the heart of Mexico. Let the tantalizing aromas of Tequila Shrimp with Garlic and Guajillo Chile fill your kitchen as you create a feast that will leave your taste buds dancing with joy.
TEQUILA SHRIMP
Steps:
- Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes.
- Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 1.7 g, Cholesterol 156.6 mg, Fat 7.9 g, Fiber 0.1 g, Protein 19.8 g, SaturatedFat 3.2 g, Sodium 173.6 mg, Sugar 0.1 g
GARLIC SHRIMP
Steps:
- Wipe chiles clean and discard stems, seeds, and ribs. Cut into 1/3-inch squares with kitchen shears.
- Heat chiles in oil in a 12-inch heavy skillet over moderately high heat until oil is hot but not smoking, then sauté chiles, stirring, just until they turn a shade darker, about 1 minute. (Do not let mixture smoke or chiles blacken.) Add onion and garlic and sauté, stirring, until beginning to brown, 2 to 3 minutes. Add tomatoes and 1/4 teaspoon salt and sauté, stirring, 5 minutes. Remove from heat and let stand at least 30 minutes to soften chiles.
- Toss shrimp with remaining teaspoon salt in a large bowl.
- Bring tomato mixture to a simmer over moderately high heat, then add shrimp and cook, stirring, until shrimp are just cooked through, about 5 minutes. Serve immediately.
- *Available at Mexican markets, many supermarkets, and Chile Today-Hot Tamale (800-468-7377).
GRILLED SHRIMP WITH CHILE AND GARLIC
Shrimp are a treat and should be handled as such - and this recipe guarantees grilled shrimp that are reliably juicy, charred and seasoned. First, try this trick from J. Kenji López-Alt for plump meat with a browned crust: Stir a little baking soda into mayonnaise, and season it with salt, garlic and chile, which will intensify in the mayonnaise's fat. Coat the shrimp in the mayonnaise mixture and refrigerate for up to 30 minutes, then grill mostly on one side to avoid overcooking. Eat over grains, lettuces, lemon pasta or noodle salad; in tortillas or pita; or popped right into your mouth. As far as seasonings go, start with chile and garlic, then switch up subsequent batches with lemon zest, Old Bay, ginger and more.
Provided by Ali Slagle
Categories easy, quick, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a charcoal or gas grill for high heat. (If you don't have a grill, you can cook the shrimp in a cast-iron skillet over high heat, with the vent on, following the same timing.) Using a Microplane or the small holes of a box grater, grate the garlic and chile into a medium bowl. Stir in the mayonnaise, salt and baking soda. Add the shrimp and stir to combine. Refrigerate for 15 to 30 minutes.
- Clean the grates with a grill brush (no need to grease the grates), then grill the shrimp until well browned, 2 to 4 minutes. (If using a gas grill, close the lid to maintain temperature.) Flip and cook until opaque throughout, 1 to 2 minutes. Eat right away.
TEQUILA-GRILLED SHRIMP
The citrus marinade for the shrimp is spiked with tequila, which makes for a very flavorful grilled appetizer, or serve over rice for a quick and easy dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a medium nonreactive bowl, stir together shrimp, tequila, lime juice, and orange juice; season with salt and pepper. Cover with plastic wrap and refrigerate 20 minutes.
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill shrimp until opaque throughout, 4 to 6 minutes, flipping once. Transfer to a platter and top with jalapeno. Serve shrimp with lime wedges.
Nutrition Facts : Calories 95 g, Fat 1 g, Protein 18 g
GUAJILLO SHRIMP
This is my version of my favorite entree from "Bertha Miranda" Mexican restaurant in Reno, NV. Having not come across this dish on any other Mexican restaurant menu and missing it terribly since moving away, I've experimented until I believe I have finally figured out the secret. This dish is quick and easy to make and has a sightly sweet and spicy flavor. The best thing about it is you control how hot (spicy) to make it.
Provided by D7591
Categories Mexican
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Defrost (if needed), peel and devein shrimp, set aside on paper towels.
- Pour olive oil in a large preheated non-stick skillet on medium-high heat.
- Add garlic, shallot, onion, bell pepper, bay leaf, peas, Guajillo chili, allspice, salt, black pepper, and red pepper flakes.
- Cook until onions and bell pepper just begin to brown.
- Add shrimp.
- Stir and cook only until they are pinkish and opaque.
- Remove from heat and stir in saffron and cayenne pepper to taste.
- Note: Guajillo are medium-hot chilies; the cayenne pepper adds heat so add as much or a little as you like.
- Taste and add more salt if needed.
- Garnish with cilantro and green onions.
- Serve over steamed long grain or jasmine rice.
Tips:
- Choose fresh, large shrimp: This will ensure that the shrimp are cooked evenly and have a plump, juicy texture.
- Use a good quality tequila: A reposado or añejo tequila will add a smooth, smoky flavor to the dish.
- Don't overcrowd the pan: Cook the shrimp in batches if necessary to prevent them from steaming instead of searing.
- Cook the shrimp until they are just opaque: Overcooking will make them tough and rubbery.
- Serve the shrimp immediately: They are best enjoyed hot off the grill or out of the pan.
Conclusion:
This tequila shrimp recipe is a quick and easy way to make a delicious and flavorful dish. The shrimp are cooked in a flavorful marinade of tequila, garlic, guajillo chile, and spices, then grilled or pan-fried until they are cooked through. The shrimp can be served as an appetizer or main course, and they are sure to be a hit at your next party or gathering.
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