How to make it

  • Heat oil in a heavy large skillet over medium-high heat.
  • Add shrimp, green onions and garlic and saute until shrimp turn pink, about 1 minute.
  • Remove from heat and add tequila.
  • Return to heat and bring to boil, scraping up any browned bits.
  • Transfer to a medium bowl and cool. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Toss shrimp with lime juice and salt. Garnish with lime wedges.
Waiting til photos were done to steal a shrimp   Close

Reviews & Comments 9

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  • frantic 9 years ago
    mmmmm ... all my favourites in one go ... shrimp (prawns down under!) and margarita (just downing a few right now, actually) ... will take on board chef's notes and prolly do some more tweeking myself. Just cain't help it!
    ps. my dogs would prolly eat the cat cos they just aren't allowed to eat any food on a plate ... mind you, if it falls to the floor you will be crushed in the rush!
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  • chefmal 10 years ago
    I've been looking for a good shrimp recipe for my upcoming superbowl catering gig. Thank you... and don't worry about tweeking recipes, I do it all the time, nobody should feel insulted. I plan on skewering these and blackening them over the stove a bit before serving. That cat is downright adorable. You're lucky, my Bachelor (r.i.p.) would have leapt up on the table and taken it while my back was turned! lol
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    " It was excellent "
    rml ate it and said...
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  • invisiblechef 10 years ago
    Oh I love how your cat is waiting. And what a great recipe to by the way :)

    I love every flavor that is listed here in the ingredients.

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  • softgrey 10 years ago
    recipe sounds yummy...
    and the kitty is too cute!...

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  • dancegypsy67 10 years ago
    To anyone who's recipe I've tried and posted what alterations I made, please realize I do it to my own recipes too! The picture I just posted is a slight variation on the recipe. As I was making them for myself, I got 1/3 lb of large shrimp (8-12 count), used a shallot instead of green onions, and cut the tequila to 1/8 cup. My sweet black pud really did wait until I was done taking the pictures before she snagged a piece off my plate! She ate it all.
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  • dancegypsy67 10 years ago
    Chefjeb is right and I really should have mentioned it - the lime should be added right before you serve it. Not only will it cook the shrimp if added too soon, I really like the lime flavor just coating the shrimp and the other flavors permeating it. The layered flavor effect, ya know.

    To those reading this comment, there is a Group called "I Have a Request" for requesting lost recipes. Please join us!
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  • chefjeb 10 years ago
    I wish this site had a place to request lost recipes. I actually had this one in my files and used it at a country club where I was executive chef in the mid90s. It's a fun dish, though not very filling. Serve on toothpicks with crackers and stay out of the tequila bottle or you will be dancing on the table. This recipe is a litle trickier than it sounds. The shrimp are actually done when they turn pink. We brought the tequila in step 2 to a boil without the shrimp to avoid overcooking. When the alcohol had evaporated, we added the shrimp back for a couple of seconds and quickly removed and spread out to cool quickly. The lime juice must be added just at serving time. Otherwise, the acid in the lime will "cook" the shrimp further like a ceviche. Have fun and enjoy! Thanks for reminding me of this "lost" recipe. I too had totally forgotten about it.
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  • shandy 10 years ago
    Yum! I love shrimp and I have already printed this recipe out. Thank you for a great post :D
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