In this hot, hot weather, I rarely want to turn the oven on, so this Spicy Margarita Shrimp from TK member Damelio called my name because most of the cooking happens in the marinade. Plus I love a good margarita and was intrigued by the idea of using some of those same ingredients to flavor the shrimp!
To make it you will need: cilantro, shrimp, orange, lime, avocado, curry, cumin, turmeric, cayenne, olive oil, tequila, triple sec (if you have it—I didn’t and it still worked wonderfully with just tequila), salt and pepper.
Combine the shrimp with the orange and lime zest in a small bowl.
Then add the acidic marinade ingredients to help cook the shrimp. First the orange juice …
Along with the olive oil …
And tequila and triple sec.
Next add all of your spices and give it a stir.
Toss in the cilantro last, stir, cover and refrigerate for at least an hour but not much more than that, so you don’t overcook it.
While it marinates, prepare a grain or salad to serve with your shrimp. You could use couscous, quinoa, rice, or a big green salad. Chop up the avocado and add it to your base.
Then when the shrimp has been well marinated, add it to a skillet and cook it for a few minutes on each side, depending on the size of your shrimp, until reddish and firm.
Remove the shrimp with a slotted spoon and reduce the marinade by about half to drizzle over your salad or grains.
Add the shrimp and sauce and serve!
This is a wonderful tangy and flavorful dish and would work well in so many forms. Even try skewering the shrimp and adding it to a summer barbecue! It will be bursting with flavor. Thank you to Damelio for sharing it with us!
This marinade is easy and versatile; this dish can be made using shrimp, white fish, or chicken. Serve this as a meal on a bed of rice or greens, or serve alone on skewers for an appetizer.
For the marinade: Zest the oranges and limes into a bowl. Juice the oranges and limes into the same bowl. Add remaining marinade ingredients. Whisk together, then add the shrimp. Refrigerate for about 1 hour (try not to go over, as the acid will start to “cook” the shrimp).
At this point I make a pot of rice, couscous, or quinoa (instead of cooking the grain in water, I cook in vegetable or chicken stock).
To cook the shrimp, remove from the marinade and either skewer and grill, or saute in a frying pan with a little olive oil. If using a pan, pat shrimp with paper towels first so the extra marinade doesn’t scorch in the pan. Remove shrimp from grill or pan and set aside.
Pour remaining marinade into the pan and cook until reduced by about half, about 5 minutes.
To serve: cover a plate with rice, couscous, quinoa, etc., or a bed of greens. Top this with the diced avocado, then the shrimp. Pour sauce over entire dish. This dish can be eaten hot or room temperature.
- 1 pound Shrimp, Raw, Peeled And Deviened
- 1 whole Avocado, diced
- FOR THE MARINADE:
- 2 whole Limes
- 2 whole Oranges
- ¼ cups Olive Oil
- ⅛ cups Tequila
- 1 Tablespoon Triple Sec
- ½ teaspoons Curry Powder
- 1 teaspoon Salt
- ¼ teaspoons Turmeric
- ½ teaspoons Ground Cumin
- ¼ teaspoons Cayenne Pepper
- ¼ teaspoons Black Pepper
- ¼ cups Fresh Cilantro, Chopped
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.