Quick and Easy Tequila Lime Shrimp Recipe | SAM THE COOKING GUY 4K

I have three words for you

tequila

lime

shrimp

, wait make those five words amazing,

tequila

lime

shrimp

, how can there be anything wrong? We all love tequila, okay, unless you don't drink and then you look funny because I get questions from time to time. about the fact that I don't drink and I see that you have used vermouth in the

recipe

, what should I use? And I say hmm, you should use another

recipe

because I don't know what to suggest, look, there's something advertising alcohol that just puts things on hold for a part of me. I'm waiting for a delivery and this could be a preview thanks they will be here and by the way it will be here in 27 minutes.

There's something advertising alcohol ads that you can't. Get it another way so you have to skip it or just move on to another recipe if you're not a drinker then the lime shrimp with what we put in it will still be good it won't be the same as the tequila and let me. Say that heated tequila ignites and the fire and all that gives it a certain flavor that maybe not everyone likes. I love this. I can eat it. Eat a lot. I lost the count. Tequila, lime, shrimp, so yes, tequila. so we have the components here, but one of the things we're going to add is a compound butter and a compound butter is just a butter that you add things to, you mix it and then you can add a ton to it and one of the things we're going to add today is this one and once we show you this and once you have this in your refrigerator, it can go on anything, it can go on anything because it's good for anything you solidify with that maxie, well, everyone's good.

It's not hot today, there's no ridiculous sun, we feel good about ourselves, we're like a month and a half away from going to Tokyo to film, we're excited about it, so if you're in Tokyo because you live there or you're going to be . between the 23rd and the 26th is that we will be there, yes then we will go to Osaka, contact us and tell us we want to hang web shots together, would you have okonomiyaki together and we will show you one of the biggest things on the planet, we will also show you the Egg salad from a convenience store will be great.

I got completely lost in my thoughts about going to Tokyo and filming there, no, no, because King waits, no, no. You know, oh yeah, compound butter, let me show you compound butter because you're going to like it, this is going to become a useful item in your home. I promise I'll start with one bowl and then we'll add half a cup of butter. on it it has to land like this, two crushed cloves of garlic, oh boy, that was like eight feet, no, you can't even see it, it's behind the leg of that chair, there you go, there you go, one, ah, good garlic press and the next two are It's going to be a large chopped chipotle pepper, can you appreciate how beautiful that is?

See the shine? That's just a big smoked jalapeño, ladies and gentlemen, it's one of the best things ever created, but you can't put it like that because look, you can't, so we cut it up, we just press to smash and what this is going to do is add a gorgeous level of heat, nothing crazy, but most importantly some really desirable smoky flavors, now put this like this and for the If you're opposed to spiciness when you buy these chipotle peppers and there's a little bit of this sauce that comes with them, It's called adobo sauce.

I always say it's not the same as Filipino adobo sauce, but it's seedless. and all that, so it's not as hot but it still has that nice smoke. Let me

quick

ly clean it up as you go. You always have a second start again, nice and clean, then we'll add the juice of half a wipe of lime. again a couple of tablespoons of chopped cilantro looks like this and try to make it quite fine this goes in nice little pieces and then a big pinch of salt and pepper and we mix yes, my butter could be a little softer but fine and when it is mixed well where you want it and looking well put together, you have a couple of options which is a beautiful thing to behold and buy a couple of options, son of this, this is what they say: you roast some corn, can you imagine how great it would be with this brushing?

How about you make some garlic bread? Well, this is done, so now you just grill some bread, spread a bunch of this on top and then put it under the broiler for a second or two and the top of your head will be blown off. One morning you're making eggs, scrambled eggs, uh, you've got some onions in a pan, some mushrooms that you're softening, pour a little bit of this into a tablespoon of this and then add the beaten eggs. Are you kidding? How about this? You cook a steak perfectly a ribeye maybe the way we've done it here on the smoker upside down here all the ways we've talked about it comes off the stove it comes out of the oven it comes out of the smoker on the grill and it needs to rest for 10 minutes while It sits, you take a big spoonful of this spread on top and you cover it loosely with aluminum foil, do you have any idea what that's going to do with that state of the butter burger, the butter burger, you say? them, that compound butter on the burger grill, we made a burger, you take the meat, you put this nonsense on your grill, imagine while it cooks, that just drips, but it adds up and lights up, come on, this is one of my best gifts for you. and my accountant now apparently we could have done this today, call it a day at home, you would have been happy, of course people would have said compound butter, that's not exciting, why should I click on that?

Because you need to listen to what's standing here. my health should be eat more yogurt do yoga for my health but I'm not much for my wife it doesn't matter this just do this so now look now take it and we'll use it like this but wait no Don't stop there because let me show you how to save it. You get a piece of this thing called wax paper. Thank you. You get a piece of oh boy. Look what I've done. You see this as if someone has something. There's gotta be a better mousetrap, there we go, no it's not there, yeah, there we go, look how much I had to waste this to get to where I want it to be, so get yourself a nice clean piece of wax paper, cut it up now . take a little bit of this, waste it right in the middle, okay, gross, sorry, let's roll this like a big giant joint.

You know, I used to say cigarette. I don't say cigarettes anymore because it's 2019 and it's legal here and now, these guys. turn, turn, turn, turn, turn, look what you have, you have this beautiful little cylinder of chipotle, garlic, lime, cilantro compound butter, it's beautiful, now this goes in your refrigerator and when you need it, you cut off a little piece if you wish. I won't use it for a while you want to throw it in your freezer throw it in your freezer everything will be fine this is my gift to you but we won't stop here we are making some badass shrimp we have four things to cut that will go to our shrimp here we go first is the jalapeño, pick up this part of the membrane with seeds because that's the super spicy part, you still get flavor, you still get some heat, but not as much, leave it if you want, I like to take it out and then we'll just cut these guys into little dice and then this way and then they go next the red jalapeno cut the same way we cut next, a little more cilantro, oh of course I'm doing it and the final component, a diced roma tomato. and you know, I'm often not good with the seeds, the pulp and the inside of these things, in this case, I'm dedicated to that, bring it in, the only thing left to do now let's cook our little strip.

I turn towards the grill. to get everything ready to cook the shrimp and I realized from my four small bowls that I didn't want any more chopped cilantro. I already had a little more for the top. What I wanted was some chopped green onion, some chopped green onion. light green and white parts, so pretend this is what I cut, not this, okay, this, no, this, not this, now we cook well, so look, I'm using my grill as a stove, so The frying pan is here, but what that means is you. you put the pan on, you turn the heat on high, you close the lid and you leave it and you need it very hot for this because it will make everything better and that's how you know if something is very hot without anything in the pan, you splash a little water in there and if it forms a blob super fast like that, go tough, I mean you have a hot enough pan, now we can cook, now here's what you want, all set because it happens really fast, so this is what we're going to do. we add a little bit of oil and then we add our shrimp, we add a little bit of red jalapeño, a little bit of green jalapeño, a little bit of green onion and we mix amazing look how fast so this is 1620 shrimp which means there are between 16 and 20 per pound and that's a pretty decent size.

I'm using a cast iron skillet while the gardeners are starting a couple of feet away. The smell here is scandalous, ladies and gentlemen. This is really all about heat, so I would say the shrimp are basically halfway there and now we are. we're going to add our tequila and now we're going to add our tequila and that's going to look like this we're going to take it off the heat just lift it up we're going to add about a quarter cup and then we're going to hit it with a blowtorch to light it if you were doing this inside the flame from the stove I would have handled it myself, but since I'm at the grill and I'm talking louder because there's a gardener about 20 feet from me, it looks good now, no.

It doesn't light up like that when it's outside on the grill, but the shrimp are Delicious, honestly, he said, raising his voice. The only other thing this really needs is some of this absolutely amazing compound butter that they're going to add right here and when it starts to melt. the tomatoes go and now everything is mixed with tomatoes at the last minute because we don't want them to be soaked in butter at the last minute because we want to put everything together and when this is finishing we put a little salt and pepper everywhere and that's my Friends, it's tequila lime shrimp in the most delicious way possible, we should grab a bite, come on, here we are.

Wow, look, look, just take a little bit of the extra tomato, it's good, oh, this smell, this smell here and that extra little bit of chopped cilantro. Okay, so you just want to take some tomato and put it on top. Yeah, yeah, look, come on, come on, what this needs. There's only one thing I'm missing. Eat this maximum enough with the photos. Can we just? In fact, take a bite, come on, the smell is crazy, I mean honestly crazy, can you get a good photo of that? Hold it too deep, it will fall. Everything in this is exquisite, carefully placed, it will be exceptional.

You know, the interesting thing is what Jilly did. an observation, she said it's probably one of her healthiest recipes and that's enough, it's tequila lime shrimp and I'm losing weight, which I guess if you only ate cheeseburgers it would be true. Can I have a bite? I can have a bite, so you noticed. or maybe you haven't noticed now we have used shrimp with the tail peeled and deveined but with the tail long and that lets you have this like a little mango and that means that this bite this bite I pick it up easily and then I say like this one of the best shrimp everything.

I'm not exaggerating, think about it, you have two types of jalapenos, you have green onions here, we added the tomatoes in the shrimp, which on its own would be fine. but then we add that chipotle garlic compound butter with a little bit of lemon juice and what makes it amazing is then you get this, you get all that beauty on top, you hear the texture mmm, it looks super hot, it packs everything in This cooked in approximately two minutes. two damn minutes, do it inside, do it outside, if you do it outside, heat the thing up good and then, and then, forget about the damn shrimp and just take a bite of that, you know?

If we put this in rice, how amazing. it would be on pasta how amazing it would be on top of a steak how amazing it would be this is the winner ladies and gentlemen look we like the food we prepare I would never go on and on about something if I didn't think about it it was really as good as I say and I tell you this and in 1620 shrimp that are important between 16 and 20 and a pound and that gives you a shrimp of that size small shrimp for small shrimp oops, I dropped some things, well, there we have them, so thank you, subscribe and when you Subscribe hit the notification bell so you know exactly when we publish these new videos.

You can already be subscribed and then go back and hit the notification bell because you might not have done so. maybe you didn't know and then you make this because it's crazy and by the way, as I heard on other

cooking

shows, alcohol burns, use it for flavor because it's incredibly good.