As I stated the other day, I’m clinging to summer by the ends of my acrylic tips. My hot pink acrylic tips which will remain that way until the official end of summer which is September 21st. After that my color changes to red for the winter. But I digress.
It’s still summer. Nevermind that the kids are back in school. Pay no attention to the onslaught of apple and pumpkin recipes that are infiltrating Pinterest. I’ve got sixteen days left of summer and by God I’m going to cook like there’s a pool party going on in my backyard for the next two weeks and two days.
And what’s a party without a proper cocktail? My parties require cocktails.
My usual drink of choice is red wine. Never white. Just red. If I’m going to drink something white, it’s going to be champagne. That said, there are some sweet drinks that I enjoy and one of them is the queen of summer beverages, the margarita.
I drink my margaritas only one way. On the rocks, no salt and preferably golden. And when I say golden, I mean with a splash of Grand Marnier. If I’m going to suck down that many calories, it might as well be top shelf, baby.
The recipe I’m sharing with you today takes the margarita from the glass to the saute pan. Margarita Shrimp. Made golden with Grand Marnier, this dish is a bit of drunken seafood happiness. Shrimp swimming around in a pool of tequila and citrus, it’s a dish that will have you ignoring fall recipes on Pintrerest for at least one more day.
While this dish has the flavors of a margarita, it doesn’t have the sweetness. It’s decidedly savory with the addition of butter, garlic and jalapeno peppers to the tequila, Grand Marnier and citrus juices.
Yeah, I thought you might. But that will have to wait until the next post. I’ve got to keep you coming back one way or another and a gorgeous carb is an easy way to make that happen. Until then, enjoy this Margarita Shrimp. And a shot of tequila too. It’s what I would do. Or did. Maybe twice while making this recipe.
- 16 oz shrimp, peeled and deveined
- 6 Tbsp butter
- 4 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced (more or less to taste)
- ¼ cup tequila
- 2 Tbsp Grand Marnier (or Triple Sec)
- 2 limes, juiced
- 1 orange, juiced (medium sized)
- 2 Tbsp fresh cilantro, chopped
- In a large skillet, heat butter over medium heat. When melted, add garlic. Cook for three minutes. Add jalapeno, tequila, Grand Marnier, lime and orange juices. Turn the heat up to medium-high. Allow to cook for several more minutes.
- Add shrimp. Cook for four minutes. Flip or toss the shrimp during cooking to cook both sides evenly. Add cilantro. Give it a final stir and pour over cooked pasta or rice.