Now that the summer season is officially upon us and June 1st is, unbelievably, this Monday, I hope you are looking for some delicious ways use your outdoor grill! Here is a recipe that I have been making for a long time. Years. It’s an adaptation of a recipe I received from a friend and I’m sorry I can’t attribute the original source. I’ve tried doing web searches for tequila shrimp but nothing compares to this exact recipe. The stand out ingredient in this one is the marinade made with chili sauce, tequila, garlic, cayenne and other spices. I like to call it Chiquila Shrimp.
Fresh, cleaned and deveined shrimp (I like wild-caught, Gulf of Mexico shrimp) are threaded on skewers and marinated for at least 8 hours or even overnight for the biggest flavor. The taste is spicy and Southwestern. Of course, a margarita would be the perfect beverage to drink with these but an ice-cold beer would also be great.
I made them recently for my husband and myself with just a simple side of snow peas with buttery toasted almonds and a fresh baguette, but we also love them with oven roasted potatoes and a salad. If you are entertaining on Father’s Day in a couple of weeks, keep this one in mind! We like them straight off the grill, but you could save the marinade and simmer it on the stove to make a sauce to accompany the shrimp.
Things that are making me happy as May comes to a close..peonies, geraniums, irises, clematis, migrating Blue Birds, and, boys in pools…
~from Savoring Time in the Kitchen
2lbs. shrimp raw, peeled and deveined
1/2 cup canola oil
1/2 cup chili sauce
1/3 cup tequila
2 cloves minced garlic
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 tsp cayenne
Dash of Tabasco
½ tsp red pepper flakes or to taste
shrimp in zipper bag overnight with marinade ingredients. Thread on
skewers so that both the head and tail are skewered. That way the
shrimp will not flip while grilling. You can also skewer them first and
then marinate them using a 9×13 pan. Turn every few hours.
If desired, you may save the marinade and simmer in a saucepan for at least 10 minutes to make a sauce for the shrimp.
Prepare the grill to medium high heat. Grill shrimp skewers 2-4 minutes on each side until done to your liking.
Makes 4 servings
2 tablespoons unsalted butter
1/4 cup sliced almonds
1/2-3/4 pound snow peas, trimmed
2-3 teaspoons minced shallot (or onion)
1 teaspoon freshly squeezed lemon juice
1 tablespoon butter in medium skillet over medium heat. Add the
shallots or onions and saute until translucent and tender. Remove to a
plate and set aside.
Add the remaining 1 tablepoon of butter ot the
skillet and add the almonds. Cook until golden and fragrant and butter
begins to brown, stirring frequently, about 1-1/2 minutes. Remove the
almonds to the same dish as the shallots.
Add the snow peas to the
skillet and sauté until snow peas are crisp-tender, 1 1/2 to 2 minutes.
Remove skillet from heat and return the almonds and shallots to the
skillet. Add the lemon juice, season to taste with salt and pepper and
toss. Serve immediately.