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: Feb. 20, 2011

I've been looking for this recipe for a long time! Yummy.

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8 users found this review helpful

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swolfe_2

Reviewed: Jan. 3, 2011

Excellent shrimp dish!! Didn't have cilantro and replaced chili power with red pepper flakes but still came out awesome.

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11 users found this review helpful

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Brenda

Reviewed: Nov. 23, 2010

Delicious! I followed the recipe exactly and it came out wonderful!

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10 users found this review helpful

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alexandra82

Reviewed: Nov. 13, 2010

This was just GREAT. Granted, I almost doubled the garlic and lime juice, and added a little salt and cumin, I pretty much stuck to the recipe. I served it with brown rice, black beans with salsa and lime tortilla chips. Awesome recipe!

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10 users found this review helpful

Reviewer:

grillinn

Reviewed: Aug. 19, 2010

This Tequila Shrimp was very yummy!! I have been making it for about 6 months now and have made just a few changes. I melt the butter at the lowest heat setting then once melted I sift about 1/2tsp to 1tsp cornstarch to the butter and stir untill most of the cornstarch is blended with the butter (to make a rue). Another thing I have done is added 1/4 tsp Cheyenne pepper to the mixture along with the salt and chili pepper.those were the only changes I made to it and its GREAT!! My Hubby is a picky eater and he gave me the 2 thumbs up and even asks me to make it for dinner. I have also let my God son try it and he LOVES it and always asks for 2nd's (which is rare!!). I hope my comment helps anyone out there wanting to try it or who has already tried it but wanted to try something a little different.

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18 users found this review helpful

Reviewer:

BamaSweetheart

Reviewed: Aug. 18, 2010

Everyone in our house wanted more shrimp! The flavor was so amazing! I think I will get 2lbs next time we have this. would be great on angel hair pasta too.

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8 users found this review helpful

Reviewer:

A.porter

Cooking Level: Expert

Home Town: Midwest City, Oklahoma, USA

Living In: Moore, Oklahoma, USA

Reviewed: Apr. 12, 2010

I expected a bit more zip, I'll do this again but might use fresh chili instead of powder. I served it over egg noodles, all in all it was a tasty dish and easy to prepare.

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7 users found this review helpful

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ENGLISHLADY

Reviewed: Mar. 20, 2010

This was very bland. Could have benefited from more herbs, such as garlic and cilantro, and citrus juices.

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3 users found this review helpful

Reviewer:

ZOEANNESMOM

Reviewed: Mar. 19, 2010

Wow - amazing flavor and so easy to make. After cooking I chopped up the shrimp and used them for shrimp tacos! Will be making often!

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6 users found this review helpful

Reviewer:

James

Cooking Level: Intermediate

Home Town: Panorama City, California, USA

Living In: Bermuda Dunes, California, USA

Reviewed: Jan. 29, 2010

Found it a bit weak in flavour so added some dried red pepper chilies and then removed shrimp as soon as they were cooked and kept them warm while I reduced the liquid and used it over the top. Set shrimp on top of lime cilantro rice that had been put in a mold ring.

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5 users found this review helpful