Post by JJ Judkins on May 5, 2011 10:04:38 GMT -6
* Exported from MasterCook *
Grilled Shrimp 'Margarita' with Avocados & Garden Tomatoes
Recipe By :Fine Cooking Magazine
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound shrimp -- large shrimp in the shell (about 24), thawed if frozen, blotted dry
2 tablespoons olive oil
1/4 cup tequila -- good-quality
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 tablespoons ketchup
2 tablespoons hot sauce -- green Tabasco or other jalapeno hot sauce
Kosher salt and freshly ground pepper to taste
2 cups tomatoes -- diced ripe heirloom or garden tomatoes, drained (from about 3 medium tomatoes)
2 avocados -- peeled, pitted, and diced
1 bunch scallions -- green tops only, thinly sliced
1 small white onion -- finely diced (optional)
Lime wedges for garnish
Coarse sea salt (fleur de sel)
Saltine crackers
Heat a gas grill to medium high or prepare a medium-hot charcoal fire. (If using charcoal, be sure the grate is hot, too.) Put the shrimp in a large bowl and mix with the olive oil until well coated. Put the shrimp on the grate directly over the heat and grill until pink and almost cooked through, 4 to 5 minutes, turning once halfway through. Let cool completely.
An hour before serving, whisk together the tequila, lime juice, orange juice, ketchup, and green Tabasco. Peel the shrimp, cut them into large pieces (about 1/2 inch), and toss with the tequila mixture. Cover and refrigerate for 1 hour.
Just before serving, season the shrimp mixture with salt and pepper. (Alternatively, omit the kosher salt at this stage and sprinkle on a coarse sea salt like fleur de sel just before serving.)
Gently fold in the tomatoes, avocados, and scallions, mixing well. Using a slotted spoon, portion the mixture into individual serving bowls or margarita glasses. Garnish with a sprinkling of onion (if using), a wedge of lime, and the optional sea salt. Serve immediately with the crackers
Source:
"http://www.recipe.com/grilled-shrimp-margarita-with-avocados-and-garden-tomatoes/"
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Per Serving (excluding unknown items): 283 Calories; 16g Fat (54.1% calories from fat); 18g Protein; 14g Carbohydrate; 3g Dietary Fiber; 115mg Cholesterol; 309mg Sodium. Exchanges: 2 Lean Meat; 1 Vegetable; 1/2 Fruit; 3 Fat; 0 Other Carbohydrates.
NOTES : Serves four to six.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Grilled Shrimp 'Margarita' with Avocados & Garden Tomatoes
Recipe By :Fine Cooking Magazine
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound shrimp -- large shrimp in the shell (about 24), thawed if frozen, blotted dry
2 tablespoons olive oil
1/4 cup tequila -- good-quality
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 tablespoons ketchup
2 tablespoons hot sauce -- green Tabasco or other jalapeno hot sauce
Kosher salt and freshly ground pepper to taste
2 cups tomatoes -- diced ripe heirloom or garden tomatoes, drained (from about 3 medium tomatoes)
2 avocados -- peeled, pitted, and diced
1 bunch scallions -- green tops only, thinly sliced
1 small white onion -- finely diced (optional)
Lime wedges for garnish
Coarse sea salt (fleur de sel)
Saltine crackers
Heat a gas grill to medium high or prepare a medium-hot charcoal fire. (If using charcoal, be sure the grate is hot, too.) Put the shrimp in a large bowl and mix with the olive oil until well coated. Put the shrimp on the grate directly over the heat and grill until pink and almost cooked through, 4 to 5 minutes, turning once halfway through. Let cool completely.
An hour before serving, whisk together the tequila, lime juice, orange juice, ketchup, and green Tabasco. Peel the shrimp, cut them into large pieces (about 1/2 inch), and toss with the tequila mixture. Cover and refrigerate for 1 hour.
Just before serving, season the shrimp mixture with salt and pepper. (Alternatively, omit the kosher salt at this stage and sprinkle on a coarse sea salt like fleur de sel just before serving.)
Gently fold in the tomatoes, avocados, and scallions, mixing well. Using a slotted spoon, portion the mixture into individual serving bowls or margarita glasses. Garnish with a sprinkling of onion (if using), a wedge of lime, and the optional sea salt. Serve immediately with the crackers
Source:
"http://www.recipe.com/grilled-shrimp-margarita-with-avocados-and-garden-tomatoes/"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 283 Calories; 16g Fat (54.1% calories from fat); 18g Protein; 14g Carbohydrate; 3g Dietary Fiber; 115mg Cholesterol; 309mg Sodium. Exchanges: 2 Lean Meat; 1 Vegetable; 1/2 Fruit; 3 Fat; 0 Other Carbohydrates.
NOTES : Serves four to six.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0