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: 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 Home Town: Columbia, South Carolina, USA Living In: West Palm Beach, Florida, 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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Dev

	Cooking Level: Intermediate Living In: Niceville, Florida, USA
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Reviewed: Apr. 29, 2008

This was lacking flavor. Maybe it depends on what brand of tequila you use.

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QUASINAUGHT

	Cooking Level: Intermediate Home Town: Bolingbrook, Illinois, USA Living In: Sunnyvale, California, USA
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Reviewed: Mar. 28, 2008

I love this recipe. It is fantastic! So tasty and full of flavor.

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jenifa OH jenny

	Cooking Level: Intermediate Living In: Victoria, British Columbia, Canada
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Reviewed: Mar. 11, 2008

Easy to prepare and very, very tastey. Didn't have any chili powder so used red pepper flakes instead which gave it a nice kick. Best to use a clear tequila.

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Judi-I


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Reviewed: Mar. 5, 2008

Tequila Shrimp are off the chain! This recipe was so good and I am not a cook! It was amazingly easy and scrumptious! Everyone should try this...I guarantee it will become a favorite!

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Ravalicious

	Cooking Level: Beginning
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Reviewed: Mar. 4, 2008

This was excellent. I used half butter, half olive oil, and the taste was still magnificently buttery and decadent.

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MODTHYRTH


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Reviewed: Mar. 4, 2008

Yum Yum!! I made this for my boyfriend for valentines day and he loved it.

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rachel


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Reviewed: Feb. 22, 2008

WOWZA!! This was an AWESOME Tex/Mex Tequila Shrimp recipe...and SUPER easy!! I cut down a bit on the garlic, but other than that, followed as directed. And we loved this!! Served it over a brown and white rice mix, and it was TO DIE FOR!! No leftovers!! This is a KEEPER!!

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elle55407

	Cooking Level: Expert Home Town: Detroit Lakes, Minnesota, USA Living In: Minneapolis, Minnesota, USA
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Reviewed: Feb. 12, 2008

This recipe was excellent! I served it on top of rotini pasta and it was wonderful... had a little kick. We'll make this again and again!

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ejhumbert


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