Best 7 Margarita Shrimp And Scallops Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

For a flavorful and elegant seafood dish, look no further than margarita shrimp and scallops. This popular recipe combines succulent shrimp and scallops with a zesty margarita-inspired sauce, creating a tantalizing symphony of flavors. Whether you're hosting a special occasion dinner or simply seeking a delightful weeknight meal, this dish promises to impress your taste buds and leave you craving more.

Let's cook with our recipes!

VENETIAN SHRIMP AND SCALLOPS



Venetian Shrimp and Scallops image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 17

1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn
1 lemon, zested
Hot, crusty bread, for plate mopping
Serving Suggestions: Asparagus with Prosciutto
Dessert Suggestions: Lemon sorbet dessert cups

Steps:

  • Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
  • Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
  • Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

SHRIMP AND SCALLOPS IN WINE SAUCE



Shrimp and Scallops in Wine Sauce image

Looking for a hearty dinner? Then check out this shrimp and scallops dish that is ready in just 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoons olive or vegetable oil
1 clove garlic, finely chopped
2 medium green onions, sliced (2 tablespoons)
2 medium carrots, thinly sliced (1 cup)
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1 pound uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
1 pound sea scallops, cut in half
1/2 cup dry white wine or chicken broth
1 tablespoon lemon juice
1/4 to 1/2 teaspoon crushed red pepper

Steps:

  • Heat oil in 12-inch nonstick skillet over medium heat. Cook garlic, onions, carrots and parsley in oil about 5 minutes, stirring occasionally, until carrots are crisp-tender.
  • Stir in remaining ingredients. Cook 4 to 5 minutes, stirring frequently, until shrimp are pink and firm and scallops are white.

Nutrition Facts : Calories 185, Carbohydrate 6 g, Cholesterol 125 mg, Fiber 1 g, Protein 25 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 350 mg

MARGARITA GRILLED SHRIMP



Margarita Grilled Shrimp image

The shrimp can be marinated up to 3 hours before grilling. The amount of red pepper used can be adjusted according to how hot you like it. The marinade is also great on chicken.

Provided by Jenny Thompson

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 4

Number Of Ingredients 9

1 pound shrimp, peeled and deveined
3 tablespoons olive oil
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 cloves garlic, minced
2 teaspoons tequila
¼ teaspoon cayenne pepper
¼ teaspoon salt
4 bamboo skewers, soaked in water for 20 minutes

Steps:

  • Stir shrimp, olive oil, cilantro, lime juice, garlic, tequila, cayenne pepper, and salt together in a bowl. Cover the bowl with plastic wrap and refrigerate shrimp in marinade for 30 minutes.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Remove shrimp from bowl and thread onto skewers; discard marinade.
  • Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 1.3 g, Cholesterol 172.6 mg, Fat 11.1 g, Fiber 0.2 g, Protein 18.7 g, SaturatedFat 1.7 g, Sodium 345.2 mg, Sugar 0.2 g

SHRIMP SCALLOP & VEGGIE KABOBS WITH A MARGARITA BUTTER SAUCE



Shrimp Scallop & Veggie Kabobs With a Margarita Butter Sauce image

This is a great dish. Now, I do prefer an outside grill for this, but an inside grill pan or even the broiler will work. Because vegetables and seafood cook differently, I make separate kabobs so the seafood will not get overcooked. My favorites are to use zucchini, summer squash and grape tomatoes which are a nice compliment to the seafood. I brush the creamy Margarita Butter Sauce over both the seafood and the vegetables right after they come off the grill and then serve a little sauce on the side for each person to dip in. I serve my Recipe #389419 and some Jasmine rice for a great dinner. My beans by the way can easily be made ahead and just reheated, but honestly, they don't take more than a few minutes to make.

Provided by SarasotaCook

Categories     < 60 Mins

Time 1h

Yield 12-15 Skewers, 6-8 serving(s)

Number Of Ingredients 20

24 jumbo shrimp, peeled tails left on
24 medium sea scallops
2 zucchini, cut in 1/4-inch maybe a bit thicker slices
2 summer squash, cut in 1/4-inch maybe a bit thicker slices (yellow squash)
12 -16 cherry tomatoes
bamboo skewer
1 teaspoon chili powder
1 teaspoon minced garlic
3 tablespoons olive oil
1 tablespoon orange juice
salt (don't add to the marinade, season before grilling)
pepper (don't add to the marinade, season before grilling)
1 cup butter (2 sticks)
1 large shallot, fine chopped
1/2 cup white wine
1/2 cup heavy cream
3 tablespoons tequila
1 lime, juice of
1 teaspoon olive oil (to saute the shallot)
salt (go easy)

Steps:

  • Marinade -- In a large baggie or medium size bowl, add the chili powder, garlic, olive oil and orange juice. Add in the vegetables and marinade 15 minutes. After 15 minutes, in the same bag or bowl, add in the seafood. Marinade another 5-10, no more.
  • Skewers -- I use bamboo skewers. To make sure they don't burn, soak these in water for about the same time as you marinate the seafood and vegetables - about 20-30 minutes.
  • Sauce -- As the seafood marinades I like to start the sauce. It takes about 10 minutes and your skewers cook very quickly. Once the sauce is made, I just put it on the back burner as I finish the skewers.
  • In a small sauce pan on medium high heat, add the olive oil and cook the shallot until tender. Should take just a minute or so. Add in the wine and on medium heat, cook until reduced by half, another 3-4 minutes if that. Then add in the cream and again, cook 3-4 minutes until reduced by half. Slowly stir in the butter and cook another minute until creamy and slightly thickened. Add in the tequila, lime juice, and season with salt. Reduce the heat to low and put on the back burner so you can finish your skewers. This is a butter dipping sauce, it is not supposed to be too thick.
  • KABOBS.
  • Vegetables -- I like to skewer them from end to end vs. through the center of the squash, this way they sit flat and cook quicker and more evenly. I alternate zucchini, summer squash and tomatoes.
  • Shrimp and Scallops -- Same as the vegetables. I lay mine out right on the counter which makes it easy to run the skewer through. I wrap the shrimp (slightly curled around the outside of the scallop). They don't go all the way around, but close. This way, the skewer goes through the tip of the shrimp, then through the scallop end to end and comes out through the tail of the shrimp. Again, this way the shrimp and scallops lay flat and cook more evenly and quicker.
  • Cook -- Whether you use your outdoor grill, inside grill pan make sure to lightly oil. If using your boiler, I cook mine on foil. but either way, there is oil in the marinade, so you should not have to add any oil. to your seafood or vegetables. Just season lightly both the seafood and vegetable skewers with salt and pepper.
  • I start the vegetables first as they will take a minute or two longer than the seafood. Grill the vegetables until slightly tender and the tomatoes start to burst. And for the seafood, you want the scallops lightly firm and the shrimp will just begin to turn pink and curl. DON'T overcook.
  • Serve -- Plate up the kabobs on a big serving platter and brush each skewer lightly with some of the butter sauce. Add a small cup or dish on each plate with a little extra of the sauce for dipping, you don't need much. Black beans and rice are the perfect side dish to this meal. ENJOY!

MARGARITA SCALLOPS



Margarita Scallops image

Savory seared scallops, sizzled in a margarita made with tequila, lime and chiles. Served at Chevys Fresh Mex in San Diego.

Provided by GREG IN SAN DIEGO

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup tequila
1 cup freshly squeezed lime juice
1/2 cup fresh lemon juice
1/2 cup sugar
1 jalapeno, stemmed, seeded and coarsely chopped
3/4 cup green onion, chopped
1 cup chopped cilantro leaf
1 teaspoon garlic
1/2 teaspoon salt
1 lb large scallop
1 tablespoon olive oil
1 fresh lime, quartered
3 teaspoons fresh cilantro, minced

Steps:

  • Place all the ingredients, except the scallops and olive oil,in a blender or food processor.
  • Puree.
  • Taste the mixture and add more jalapeno as desired.
  • Transfer the mixture to a mixing bowl and set aside.
  • Rinse the scallops in cold water and pat dry.
  • In a non-stick saute pan oer high heat, heat the olive oil just until smoking.
  • Add the scallops to the saute pan and seaar well without stirring or tossing.
  • Add the citrus mixture to the pan and bring to a boil.
  • When the liquid reaches a boil, turn the scallops and cook for 1 minute more.
  • Remove the scallops, cover to keep warm and reduce the sauce to half its original volume over high heat.
  • Divide the scallops among the plates.
  • Pour the liquid from the pan directly over the plates.
  • Garnish with lime wedges and cilantro.
  • Enjoy.

MARGARITA SHRIMP KABOBS



Margarita Shrimp Kabobs image

Hold a fiesta on your grill with shrimp marinated in lime, salt and tequila. Skewered with bright red peppers and fresh green zucchini and it both looks and tastes like a party.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

1 teaspoon grated lime peel
1/4 cup lime juice
2 cloves garlic, finely chopped
2 tablespoons tequila, if desired
1/4 teaspoon salt
1 lb uncooked deveined peeled large shrimp (about 24), thawed if frozen, tail shells removed
1 medium zucchini, cut into 1/2-inch slices
1 large red bell pepper, cut into bite-size pieces
1 tablespoon olive or vegetable oil

Steps:

  • Heat gas or charcoal grill. In large resealable food-storage plastic bag, mix lime peel, lime juice, garlic, tequila and salt; add shrimp. Seal bag, squeezing out air; turn to coat shrimp. Let stand 10 minutes to marinate. Drain shrimp; discard marinade.
  • On each of 8 (12-inch) metal skewers, alternately thread shrimp, zucchini and bell pepper, leaving 1/4-inch space between each piece. Brush with 1 tablespoon oil.
  • Carefully brush grill rack with additional oil. Place kabobs on grill over medium-high heat. Cover grill; cook 5 to 6 minutes, turning once, until shrimp are pink and vegetables are crisp-tender.

Nutrition Facts : Calories 140, Carbohydrate 6 g, Cholesterol 160 mg, Fat 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 3 g, TransFat 0 g

TANGY SHRIMP AND SCALLOPS



Tangy Shrimp and Scallops image

"Shrimp and scallops together make this a special dish for company," says Raleigh, North Carolina's Lauren Llewellyn. "I serve these appealing kabobs over pasta with a green salad and garlic bread."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

28 uncooked large shrimp (1-1/2 pounds), peeled and deveined
28 sea scallops (about 1/2 pound)
1/2 cup butter, cubed
7 tablespoons lemon juice
5 tablespoons Worcestershire sauce
1 to 2 teaspoons garlic powder
1 teaspoon paprika

Steps:

  • Place shrimp and scallops in a large resealable plastic bag; set aside. , In a microwave-safe bowl, combine the butter, lemon juice, Worcestershire sauce, garlic powder and paprika. Microwave at 50% power for 1 minute or until butter is melted. Stir to blend; set aside 1/3 cup for basting. Pour remaining marinade over shrimp ans scallops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally., Drain and discard marinade. Alternately thread shrimp and scallops on metal or soaked wooden skewers. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink and scallops are opaque, turning once and basting with reserved marinade.

Nutrition Facts :

Tips:

  • Use fresh, high-quality seafood for the best flavor and texture.
  • If you don't have margarita mix on hand, you can make your own by combining equal parts lime juice, orange liqueur, and simple syrup.
  • Be careful not to overcook the seafood, as it can become tough and rubbery.
  • Serve the shrimp and scallops immediately, while they are still hot and juicy.

Conclusion:

Margarita shrimp and scallops is a delicious and easy-to-make dish that is perfect for a party or a weeknight dinner. The shrimp and scallops are cooked in a flavorful margarita sauce that is made with lime juice, orange liqueur, and tequila. The dish is then served over rice or pasta.

This dish is sure to be a hit with everyone who tries it. The shrimp and scallops are cooked to perfection and the margarita sauce is flavorful and tangy. The dish is also very easy to make, so it's perfect for busy weeknights.

Related Topics