Asian Tequila Lime Shrimp

I began this recipe intending on just doing Tequila Lime Shrimp, however a thought came over me about halfway through cooking the Shrimp. I should change this up a little bit. That's where the Asian inspiration happened. I can't take all the credit for the inspiration though...I was watching Jackie Chan on tv at the time.

Ingredients:
1/2 lb Shrimp
2 Limes
1 Lemon
Italian Seasoning
Perfect Pinch Cajun
Teriyaki Sauce
Soy Sauce
Tequila

Alright, so I began by gathering the spices and Limes. The Lemon was an afterthought.

I then got my Tequila. For cooking purposes, I use Camarena as it is tasty and cheap enough to not break the bank. Take a shot of it to make sure it's still good.

I put the spices in a Ziploc bag. I don't have an exact amount since I just eyeball it. I do believe it was about 2 parts Italian Seasoning to 1 part Cajun. I then sliced the Limes and Lemon up into small pieces. Add in Tequila. Use as much as you want. I used around 1.5 cups worth. Add shrimp. Mix together. Take picture and think how awesomely tasty it looks.

Get a skillet on your stovetop going with the heat set at MEDIUM. Toss in everything in the marinade Ziploc bag. Take another picture...or shot of Tequila. Your choice.

Now I let it cook for a few minutes, pretty much until it was boiling and then changed it up. I poured out everything but the Shrimp. I added in about a 1/2 cup of Soy Sauce and 3/4 cup of Teriyaki Sauce. Sorry about the picture quality, a lot of steam was produced in this part.

Now once they turn pinkish-red the Shrimp is done cooking. Turn off heat and get ready to serve. I used a small plate with some spring salad mix to accent the Shrimp. Enjoy.

Mellow Shrimp

I cooked up some shrimp today for a tasty snack for my girlfriend. When I cook shrimp normally, it's spicy. However, this time I made it a bit more mellow and laid back so there's no kick to the face.







Ingredients:
1/2 lb Shrimp
1/2 stick Butter
1/2 cup White Wine
1/4 cup Olive Oil
1/4 cup Teriyaki Sauce
1/4 cup Soy Sauce
1/3 cup Lime Juice
1/4 cup diced Chives
6 shredded Basil Leaves
Garlic Powder
Onion Powder
Paprika

I began by mixing the Teriyaki Sauce, Soy Sauce, and Lime Juice in a mixing bowl. I put the Shrimp directly into the bowl and set it to the side to marinate. I then turned my attention to dicing the Chives and shredding the Basil Leaves.

At this point I grabbed my container of Sun Dried Tomato Herb Butter and put about 1/2 a stick's worth into the saucepan. I then turned the heat to medium and poured in the Olive Oil. I let the Butter melt and swirled the pan to make sure it mixed together properly. I then grabbed the Chives and Basil and dropped them in.

I then stirred it around and proceeded to pour in the marinade and Shrimp. Dust with Garlic Powder, Onion Powder, and Paprika. Mix together. Stir in the White Wine at this point as well.

Mix regularly. I flipped the Shrimp once they started to turn orange. Leave them for about 10 seconds at this point and turn off burner. They should be ready to eat.

I served them on a plate of Basil Leaves I still had with some Scallions on top. Enjoy.

Main Course: Shrimp!

So after putting the appetizer and side dish together, I had to turn my attention to the main course. Shrimp.










Ingredients:
1/2 lb Gulf Coast Shrimp
Archer Farms Chili Lime Sauce
Italian Herbs Mix
White Wine
Cilantro

So I began by throwing together the marinade for the Shrimp. I began with Archer Farms Chili Lime Sauce and put in about 1/4 to a 1/3 of the bottle. To this I added about a 1/4 cup of Cilantro leaves and 2 pinches of Italian Herbs Mix. I poured in about a 1/3 cup of White Wine, and mixed all of this together. Then in went the Shrimp. I did all of this in a large ziploc bag and made sure to roll it up to make sure all the Shrimp was marinaded properly. It also pushes out most if not all the air to create a pseudo vacuum seal.

I then turned the stovetop burner to medium and placed a saucepan on. To this I poured the Shrimp and marinade into the pan.

Stir occasionally until done, which is evidenced by the Shrimp turning from pink to a light orange color.

Once done, turn off the burner and plate according to your tastes. I did sprinkle some Italian Herbs Mix on top as a finish, as well as a simple garnish of sage and cilantro. Enjoy.

Shrimp a la Salad

I decided that a seafood dish was needed to be done. So, I created an amazingly tasty one.











Ingredients:
1/2 lb Shrimp
1/4 cup Soy Sauce
1/4 cup Teriyaki Sauce
3/4 cup Sake
1 cup Port Vino
1/4 cup Lemon Juice
1/3 cup Italian Herb Mix
dash of Ground Black Pepper
dash of Garlic Salt
Salad
Salad Dressing (I used Catalina)
1 sm Tomato
Asiago Cheese

I started off mixing all the ingredients together but the Shrimp, Salad, Salad Dressing, and Tomato. I then whisked it all together into a consistent mix, which of course the Shrimp then went into. I marinaded it this way for approximately 10 minutes.

I turned my stovetop to medium heat and put my large saucepan on. Once it was warming up quite well, I poured the Shrimp and marinade directly into the pan. I made sure each Shrimp was not overlapping another so as to not mess up the cooking times.

I stirred this on occasion and once the Shrimp turned orange/red then were done so I turned off the heat. I had a small salad ready with a small sliced Tomato. I then used two skewers to skewer 4 Shrimp and place on top of the salad. I added a small amount of dressing to the side of the skewers along with a pinch of Asiago Cheese. Enjoy!

Shrimp!

I have not cooked shrimp in ages, so today as a special treat for my girlfriend that is just what I did. And put it on couscous!

Ingredients:
1/2 lb Shrimp
Couscous
Lime Juice
Teriyaki Sauce
Soy Sauce
Green Onions/Scallions
Ground Black Pepper
Garlic Salt
Butter

So I began by grabbing one of my mixing bowls and pouring in about a half cup of Lime Juice. To that, I added in a liberal amount of Teriyaki Sauce and Soy Sauce. I mixed that together a bit, and added a handful of diced Green Onions/Scallions. To top it off, I grabbed my Garlic Salt and Ground Black Pepper and lightly to medium seasoned the mixture. Then I mixed it together again to try and get an equal consistency all around.

The Shrimp was all ready to go, because why not? It's not like it's really going anywhere. So in that went. I mixed it together, making sure that the mixture covered all the Shrimp.

I then grabbed a saucepan and cut about a third of a stick of butter into the pan, cut into several smaller pieces to hurry the process up. Turn the heat on the stove to medium. Cover it if you want, but I think it is fast enough as is.

Once the butter is mostly melted, in goes the contents of your mixing bowl. Shrimp and the marinade mixture. Stir it around to make sure it evens out.

Stir occasionally to make sure it cooks properly. The easy part here is that the Shrimp turns to an orange/red color when it is cooked. So you really just have to watch out for that, it should not take that long.

Once that was done, I turned the heat off. I got the Couscous and put that on a plate, sort of like a bed for the Shrimp to lie on. And that's how simple it is. Enjoy.