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How To make Margarita Shrimp with Fettuccine
12 lg shrimp -- peeled and deveined
1/2 c tequila
3 tbsps fresh lemon juice
2 eggs
2 tbsps water
1/4 c olive oil
all-purpose flour 1/2 c unsalted butter
3 thin lemon slices
4 green onions
chopped
2 tsps minced ginger :
peeled
2 tsps minced garlic
1 tsp all-purpose flour
1 c dry white wine
6 ozs fettuccine
chopped fresh dill
Mix shrimp, tequila and lemon juice in medium bowl.. Cover and refrigerat e 2 hours. Drain shrimp.
Whisk eggs and water in medium bowl. Season with salt and pepper. Heat oil in large skillet over medium heat. Dip shrimp into egg mixture, then into flour; shake off excess. Place shrimp in skillet and saute until p ink and cooked through, about 2 minutes per side. Transfer shrimp to pla te lined with paper towels and drain. Discard oil.
In same skillet, melt 1/4 c butter over medium heat. Add lemon and green onions and saute 3 minutes. Add ginger and garlic and saute 2 minutes. Stir in flour. Gradually mix in wine; boil until reduced to glaze, abou t 2 minutes. Add remaining butter and whisk until melted. Discard lemon =2E Return shrimp to skillet and heat through.
Meanwhile cook pasta in salted water. Drain. Divide pasta between plate s. Top with shrimp. Pour sauce over. Sprinkle with dill and serve.
How To make Margarita Shrimp with Fettuccine's Videos
Thai Coconut Curry Fettuccine with Shrimp | Mukbang + Recipe!
Today, we've got Thai Coconut Curry Fettuccine with Shrimp on the menu! Have you ever eaten Thai curry with pasta?
Watch the vid to see how I made it -- list of products below so you can make yourself! Feel free to use whatever strikes your fancy though. :)
Produce I used:
- asparagus
- yellow onion
- zucchini
- white mushrooms
- dried tart cherries
- fresh Thai basil
Yai's Thai Red Curry:
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Shrimp Marinade Recipe - Perfect for the Best Grilled Shrimp!
This awesome grilled shrimp marinade recipe is a spicy food lover's dream! This homemade spicy shrimp marinade also works great as a finishing glaze on shrimp cooked in any way, with a hugely flavorful combination of sweet and spicy. Get your grills ready!
CHAPTERS:
0:00 Mix together Ingredients
1:14 Whisk Marinade
1:27 Reserve Marinade for Glaze
1:42 Marinate the Shrimp
2:03 How Long to Marinate
2:15 Ratios of Ingredients
2:34 Heat Factor
3:00 Ways to Cook the Shrimp
3:28 Glaze the Shrimp
4:07 Other Recipes & Taste
THINGS YOU’LL NEED:
¼ cup olive oil
1 tablespoon honey, or you can use brown sugar
2 cloves garlic minced
1 tablespoon fresh parsley chopped
1 teaspoon smoked paprika (try an extra pinch or two of ghost pepper powder for some great spiciness!)
1 teaspoon lime zest
½ teaspoon crushed red pepper flakes or more as desired - optional, for spicier marinade
Salt and black pepper to taste - 1/4 teaspoon each is usually good
Hot Sauce to taste - optional, but hey! I NEED hot sauce! Spicy shrimp for me, please. =)
1 pound shrimp peeled and deveined
GET THE FULL RECIPE:
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I had so much fun making this! What other videos would you like to see?
-Mike
#shrimprecipes #shrimp #marinade #sauce #seafood
Jack's Sicilian Pasta
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National Margarita Day Ceviche - Chef Jason Bunin Cocoa Beach, Fl
Since tomorrow is #NationalMargaritaDay, I'm showing you how to make a margarita inspired ceviche that so you can grab the ingredients and make one for your friends. Imagine their surprise when you invite them over for margaritas, then come out with a tray of these!
You can visit Flavour Kitchen and Wine Bar in Downtown Cocoa Beach Monday, Wednesday, and Thursday 4-9PM, Friday and Saturday 4-11PM and Sunday Brunch 11AM-3PM. Reserve your table through OpenTable on our website or any of our social media channels.
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My cousin from Italy gives us her opinion on the Olive Garden!
Spaghetti Margherita
For this Five in 25 we ditch the dough and instead apply the margherita treatment to spaghetti - or use the pasta of your choice. Basil, tomatoes, and mozzarella cheese come together with the pasta to form a memorable bite.
For more Five in 25 dish ideas, head to dishingouteats.com !
Spaghetti Margherita
Five in 25
Five Ingredients
1 lb. Dry Spaghetti
1 lb. Grape or Cherry Tomatoes
20-25 Leaves of Fresh Basil
8 oz. Mozzarella Pearls (or Torn Fresh Mozzarella)
Balsamic Glaze (to taste)
From the Pantry
3 T Olive Oil
2-3 Cloves of Garlic, Minced
Cook your spaghetti per package directions and reserve 1 cup of cooking liquid.
Slice the tomatoes in half and add them to a skillet along with the olive oil over medium heat. Cook them, stirring regularly for 8-10 minutes until they have given up most of their liquid and formed a nice fond on the pan. Add the garlic and cook for 1 minute.
Add the drained pasta and about ½ cup of cooking water. Stir the fond off the bottom of the pan and toss to create a sauce to coat the pasta. Add more cooking liquid as needed.
Finally toss in the mozzarella and basil and stir to combine. Serve topped with more fresh basil and freshly cracked pepper and a drizzle of the balsamic glaze.