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What you need to know for 01/19/2018

From the SCCC Kitchen: Grilled shrimp get a Margarita treatment


From the SCCC Kitchen: Grilled shrimp get a Margarita treatment

Nobody wastes away in Margaritaville when SCCC culinary educational aide Lois Keefrider cooks one of

“From the SCCC Kitchen” offers tastes from Schenectady County Community College’s culinary arts program. Today, educational aide Lois Keefrider is buying drinks for friends in the seafood world — the result is Grilled Margarita Shrimp.

Nobody wastes away in Margaritaville when Lois Keefrider cooks one of her favorite shrimp recipes.

Tequila, lime juice and orange-flavored triple sec liquor are still part of the party. But the only ones that get soused are the shrimp.

Keefrider’s Grilled Margarita Shrimp also puts minced jalapeño pepper into the mix. Nobody has to worry about a lost shaker of salt — there’s no salt in the recipe.

“This is nice because it’s very simple,” Keefrider said. “It has a marinade which is like a margarita. It’s got tequila, it’s got triple sec, lime juice, cilantro. You marinate it for a few hours and just grill it for a few minutes on the grill and it’s done.”

The shrimp only need about five or six minutes over the fire. They retain much of the marinade flavor, and Keefrider said the minced pepper adds a spicy accent.

The chef also said shrimp fans can keep the tropical-style dish around even when grilling season has ended. She said she’s made the margarita shrimp in a sauté pan on her stove.

Grilled Margarita Shrimp

2 pounds raw shrimp, peeled and deveined

1/4 cup tequila

1/4 cup cilantro, chopped

1/4 cup olive oil

2 cloves garlic, minced

1 jalapeño pepper, minced

2 tablespoons triple sec liquor

2 tablespoons lime juice

Combine all ingredients, except shrimp, in a bowl to produce marinade. Then add the shrimp, cover and marinate in refrigerator for 2 to 3 hours. Remove shrimp and discard marinade. Thread shrimp onto skewers and grill for 5 to 6 minutes or until done. Remove from grill and serve immediately.

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