This Tequila Shrimp is great as an appetizer or entree. Serve with Tortillas.
Number of Servings:
4
Ingredients:
1 lb Ocean Garden® Shrimp
1/2 cup Butter, unsalted
3 Tbsp Cooking oil
2 Tbsp Soy sauce
1 Tbsp Lemon juice
1/8 to 1/4 tsp Garlic powder
1/4 to 1/2 tsp Tabasco
1/4 cup Tequila
Tortillas
Instructions:
Rinse shrimp under cold running water and drain thoroughly on paper towels. Do not peel. Arrange shrimp in a baking pan. Combine butter, oil, soy sauce, lemon juice, garlic powder and Tabasco in a sauce pan; bring to a boil, stirring to melt butter. Remove from heat and stir in tequila. Pour mixture over shrimp, making sure all are coated. Bake in a 425 (F) oven for 15 to 20 minutes, stirring once or twice. Transfer shrimp and remaining sauce mixture to a serving bowl. Serve with tortillas. Peel and eat at the table.
Source: Courtesy Ocean Garden
Shrimp Tortilla Soup is a quick weeknight meal. Timesaver: Clean and devein shrimp earlier in the day for a 30-minute meal.
Number of Servings:
6
Ingredients:
1 to 1 1/2 lbs. Shrimp, uncooked
1/4 cup Onion, minced
1 or 2 Garlic cloves, minced
2 Tbsp Olive oil
4 to 5 cups Chicken broth
3 or 4 Dried mild chilies
1/4 tsp Cumin, ground
Salt & cayenne to taste
Garnish
2 cups Corn tortilla strips
1/4 to 1/2 cup Cilantro, fresh, chopped
1/4 to 1/2 cup Grated Colby Jack cheese
Instructions:
Peel and devein shrimp, retaining tails, if desired. Set aside.
In a large pot, sauté onion and garlic in oil until tender and golden. Add broth. Wash, seed and chop chilies; add to broth and simmer 20 minutes. Season with cumin, salt and cayenne.
Add shrimp; simmer 2 or 3 minutes until shrimp are cooked.
To serve, crumble a few tortilla strips into soup bowls. Pour hot soup over, dividing shrimp equally among the bowls. Top with a few tortilla strips, cheese and cilantro. Serve with warm corn tortillas.
Source: Ocean Garden
