Shrimp and scallops in Margarita Butter
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Shrimp and scallops in Margarita Butter
I just tried a new recipe that was in the Houston Chronicle a few days ago. It is outstanding. The Margarita Butter is amazing on shrimp and scallops, and I can't wait to try it on red snapper. Recipes and pictures follow:
Shrimp and scallops
----------------------
12 jumbo shrimp, tails left on
12 large scallops
1 Tbsp chili powder
Salt, to taste
Ground black pepper, to taste
2 Tbsp olive oil
Heat grill to about 450 degrees and oil the grate. Season shrimp and scallops with chili powder, salt and pepper. Brush with oil. Grill each side for 5 to 6 minutes. Serve drizzled with Margarita Butter.
(makes 4 servings)
Margarita Butter
------------------
1 Tbsp olive oil
1/2 C diced red onion
1/2 C white wine
1/2 C heavy cream
1 C (2 sticks) unsalted butter
1 (3 Tbsp) shot tequila
Juice of one lime
Salt, to taste
Ground black pepper, to taste
Heat a small saucepan over medium-high heat and add oil. Add onion and cook until translucent. Deglaze pan with wine and reduce by half. Add cream, lower heat and reduce by half. Stir in butter a bit at a time, over low heat, until all is used and sauce is thickened. Stir in tequila and lime juice. Season with salt and pepper. (makes 2 cups)
Houston Chronicle, Nov. 12, 2008
From Gage Hotel's Cafe Cenizo in Marathon Texas
Shrimp and scallops
----------------------
12 jumbo shrimp, tails left on
12 large scallops
1 Tbsp chili powder
Salt, to taste
Ground black pepper, to taste
2 Tbsp olive oil
Heat grill to about 450 degrees and oil the grate. Season shrimp and scallops with chili powder, salt and pepper. Brush with oil. Grill each side for 5 to 6 minutes. Serve drizzled with Margarita Butter.
(makes 4 servings)
Margarita Butter
------------------
1 Tbsp olive oil
1/2 C diced red onion
1/2 C white wine
1/2 C heavy cream
1 C (2 sticks) unsalted butter
1 (3 Tbsp) shot tequila
Juice of one lime
Salt, to taste
Ground black pepper, to taste
Heat a small saucepan over medium-high heat and add oil. Add onion and cook until translucent. Deglaze pan with wine and reduce by half. Add cream, lower heat and reduce by half. Stir in butter a bit at a time, over low heat, until all is used and sauce is thickened. Stir in tequila and lime juice. Season with salt and pepper. (makes 2 cups)
Houston Chronicle, Nov. 12, 2008
From Gage Hotel's Cafe Cenizo in Marathon Texas
Last edited by Junk Yard Dog on Sat Nov 15, 2008 10:46 am; edited 1 time in total
Junk Yard Dog- Sausage Burner
- Number of posts : 19
Location : Republic of Texas
Registration date : 2008-10-11
Re: Shrimp and scallops in Margarita Butter
Great looking food JYD. Thanks for the recipe.
jenks_24- King of Q
- Number of posts : 234
Age : 50
Location : Kindsbach, Germany
Registration date : 2008-07-13
Re: Shrimp and scallops in Margarita Butter
Well, since Margaritas are my favorite food , and shrimp and scallops rank up high on my list too, I will be trying this real soon.
Thanks for posting.
Bill
Thanks for posting.
Bill
BowtieBill- Charcoal Starter
- Number of posts : 88
Location : Ventura County, CA
Registration date : 2008-05-09
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