recipe reviews for:

Across the Border Tequila Shrimp

“I used to visit my friend Teresa in Brownsville, TX. We would cross the border to this open air vendor/food stand to eat this. The cook did not or could not hide her ingredients, so we know what was put in this dish. You can serve this with rice, beans, or make it into wraps. The ingredients are very forgiving, so feel free to increase or decrease the amount stated.”

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Reviewed: Jun. 29, 2009

This is a great summer recipe- very light. I tossed cilantro in the sauce at the end ( I love cilantro! ) and let it blend in, and served it over rice. I also double the sauce to have lots for the rice to soak up.

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CAROLYNBOERSMA

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Reviewed: Jun. 4, 2009

I would give this 6 stars if I could. My sauce and shrimp was a bit more "orange-ish" in color - the chili powder. I never knew so few ingredients wound taste to unbelievable. I skipped the cilantro. Served with rice and fresh tomatos and avocado. So far, this was best result I've had from any recipe I've ever tried from this website, and I've had some good results. Restaurant quality for sure.

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Server33

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 1, 2009

pretty good. The type of tequila that's used probably determines the taste. Do not waste your time or $ on the cilantro because you don't actually eat it. I thought it went into the dish and it was just a garnish, I don't need garnish at my house because the meal speaks for itself. The lime could have been eliminated as well. My boyfriend rated it at a 4, then i told him to have some lime with it, he did then he then rated it a 3. I did however make the cilantro lime rice to serve the shrimp on, from this website. I made the 2nd recipe that comes up in the search results--bad idea if you do not like cilantro.

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MeenaMittens

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Reviewed: May 15, 2009

Delicious!

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RAINECOOK

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Brooklyn, New York, USA

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Reviewed: May 8, 2009

This was fabulous. Really great flavor & not your typical lemon garlic shrimp type dish. We really love it & have added it to the rotation.

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CLLB

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Reviewed: Mar. 4, 2009

Yum! Perfect for a very quick dinner during the week! We live on the Texas Gulf Coast and always have tons of shrimp on hand. This recipe was a great way to use some of it up. I especially like how easy this recipe is to tweak and it still comes out delicious.

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LaurenElyse

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 25, 2009

Loved this recipe! I have a bag of pre-cooked, frozen shrimp that I used for this recipe. I just thawed out 1 serving of shrimp and scaled the recipe down for one serving. It was absolutely delicious! Quick and easy, too (I think I was done in 6 minutes)!

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KATPELT

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Feb. 6, 2009

Five stars are NOT enough for this recipe. It is SO amazing. So easy to make and sooooo yummy. My boyfriend and I ended up making it two nights in a row the first time we made it because of how much we loved it.

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Tiffany

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Reviewed: Nov. 19, 2008

This recipe is awsome! We would have likes more sauce, so the next time I make it, I will double the amounts except for the shrimp. Definitly a keeper!!

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Barb

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Reviewed: Oct. 23, 2008

This is really really good. Tastes so good with rice because the rice soaks up the sauce! I have made this a few times now and we always enjoy it.

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jkowal

Cooking Level: Intermediate

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Oct. 9, 2008

Excellent recipe! Next time, I will double the recipe...it went FAST!

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Caitlin

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2008

My hussband loved this recipe. He keeps asking when I'm going to make it again.

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NOUR14

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Reviewed: Aug. 13, 2008

I did this recipe following 8 servings to a 'T' and the tequila was to strong for my taste. It might have been the type I used. I was just okay. Maybe next time I'll either use a different tequila or just less of it. I didn't add to much butter because the shrimp sweat out water therefore I had enough juice to pour over my rice.

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misymiss

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Montebello, California, USA

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Reviewed: Jul. 16, 2008

This was awesome! The only reason I'm giving it a 4 is because the sauce didn't evaporate and we thought it was a little too garlicky. Next time I'll add some cornstarch to the sauce to thicken it and cut the garlic in half. Made it with the cilantro-lime rice from this site and there were no leftovers!

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Kristen

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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Reviewed: Jun. 3, 2008

This recipe rocks!!! I've made this a couple times now. Once with rice and another time with potatoes and bok choy, there hasn't been anything left. My boyfriend loves this dish!

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Jessica Sobotta

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Reviewed: May 24, 2008

Yo! Awesome! Simple! Made this for my boy tonight. No leftovers. Going into the dinner party file.

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Tim Grair

Cooking Level: Expert

Home Town: Delavan, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 24, 2008

I thought this recipe was awesome! i changed it up a bit i made one chicken and one shrimp then adding black beans and spanish rice at the end served over chips or in a tortilla and added a bit more cilantro it was quick and easy and has alot of awesome flavor thanks

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Nicole

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Reviewed: May 3, 2008

Fabulous flavor! The only reason I gave it a 4 instead of a 5 because the sauce did not evaporate & could have been a little thicker. Next time, I will add a little cornstarch to it. The was perfectly complemented with Panamanian rice & beans and leftovers served as a delicious shrimp omlet the following morning. Yum!

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