Embark on a culinary journey to create a tantalizing dish that combines the vibrant flavors of tequila, lime, and annatto with the earthy notes of black beans and amaranth. This recipe takes you through the steps of marinating juicy prawns in a zesty mixture of tequila, lime, and spices, then grilling them to perfection. The black beans and amaranth are cooked in a rich annatto broth, infused with aromatic spices, and topped with a luscious roasted poblano cream. The sweet red pepper oil adds a touch of sweetness and a vibrant color to the dish, creating a symphony of flavors and textures that will tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
3-SHOT COCKTAIL ("BANDERA AND SANGRITA")
Provided by Marcela Valladolid
Categories beverage
Time 10m
Yield 14 servings
Number Of Ingredients 8
Steps:
- White part: Fill tequila shot glasses with tequila.
- Green part: Fill tequila shot glasses with lime juice.
- Red part: Put all of the ingredients for the sangrita in a blender and process until smooth. Fill tequila shot glasses with sangrita.
- Each guest is served 1 shot of each part or color to sip.
TEQUILA LIME MARINATED SHRIMP
Provided by Food Network
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a small saucepan combine tequilla, lime juice and honey. Bring just to a boil to melt honey and evaporate most of the alcohol. Set aside.
- Bring 2 quarts of water to a boil. Add lemon, onion, bay leaves and peppercorns to boiling water. Simmer for 5 minutes.
- Add salad shrimp and simmer until shrimp are thawed, about 2 to 3 minutes. Drain shrimp and place in bowl. Add Tequilla mixture, cilantro and jalapeno to shrimp and toss.
- Chill in refrigerator, covered until ready to use or for a quick chill, place bowl over ice. Serve on platter with endive spears, crackers or alone with toothpicks for spearing.
RED SOMBRERO
Steps:
- Add ice to a rocks glass. Pour over the tequila, lemon lime soda and pomegranate juice. Stir. Garnish with a citrus wedge.
MELON, CASSIS AND FRENCH VANILLA ICE CREAM WITH BLACKBERRIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cut a sliver off each melon wedge so that it will sit evenly on dessert plate. Pour 2 tablespoons of cassis liqueur or syrup across each melon wedge. Soften ice cream in microwave on high for 10 seconds. Scoop 1 ball of French vanilla ice cream onto each wedge of melon. Garnish dessert with a few blackberries and serve.
TEQUILA LIME PRAWNS
Make and share this Tequila Lime Prawns recipe from Food.com.
Provided by Shirl J 831
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and pat shrimp dry with paper towles. Heat butter and oil in large skillet over med heat. When butter is melted, add garlic cook 30 seconds.Add shrimp; cook 2 minutes, stir often. Stir in tequila, lime juice, salt and red pepper. Cook 2 minutes till loist and liquid evaporates and shrimp are pink and glazed. Add cilantro and cook 10 seconds, serve over hot rice if desired.
Nutrition Facts : Calories 230.7, Fat 14, SaturatedFat 6.3, Cholesterol 195.7, Sodium 375.8, Carbohydrate 2, Fiber 0.1, Sugar 0.1, Protein 23.3
GRILLED TEQUILA-LIME SHRIMP
Steps:
- Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
- Soak skewers at least 30 minutes in water to prevent burning.
- Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
- Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 3.8 g, Cholesterol 172.9 mg, Fat 14.6 g, Fiber 0.9 g, Protein 18.8 g, SaturatedFat 2.1 g, Sodium 282.5 mg, Sugar 0.6 g
TEQUILA LIME SHRIMP
Steps:
- Combine the olive oil, tequila, cilantro, lime juice, pineapple juice, vinegar, garlic salt, pepper, oregano, and seasoned salt in a blender; blend until smooth.
- Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours.
- Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked through, about 15 minutes.
Nutrition Facts : Calories 949.2 calories, Carbohydrate 9.2 g, Cholesterol 76 mg, Fat 91.1 g, Fiber 1.4 g, Protein 11.2 g, SaturatedFat 12.6 g, Sodium 3857.8 mg, Sugar 2.5 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any scrambling later on.
- Fresh Ingredients: Always use the freshest ingredients possible. This will make a big difference in the flavor of your dish.
- Don't Overcook the Prawns: Prawns cook very quickly, so be careful not to overcook them. Otherwise, they will become tough and rubbery.
- Use High-Quality Olive Oil: Extra virgin olive oil is the best choice for this recipe. It has a delicious flavor and aroma that will enhance the other ingredients.
- Serve Immediately: This dish is best served immediately after it is made. The flavors will be at their peak.
Conclusion:
This tequila lime marinated prawns and black bean annato amaranth with sweet red pepper oil and roasted poblano cream is a delicious and flavorful dish that is perfect for a special occasion. The prawns are tender and juicy, the black bean annato amaranth is creamy and flavorful, and the sweet red pepper oil and roasted poblano cream add a touch of sweetness and smokiness. This dish is sure to impress your guests.
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