Reviewer:

Grymz

Cooking Level: Expert

Home Town: Waynesburg, Pennsylvania, USA

Living In: Washington, Pennsylvania, USA

Reviewed: May 30, 2008

nice change. I used a splash of Cuervo Gold, juiced a few limes, chopped garlic and let the shrimp hang out in the fridge for a while. The danger here is it can quickly turn to ceviche if you leave it too long and then the shrimp will be rubbery when you get finished cooking them. I added crushed red pepper flakes, lots of black pepper and a splash of soy. I ended up pulling them out of the non-stick and throwing them in a HOT regular frying pan to get a crust on them and pull them out of the excess liquid. We had them with sauteed green beans and a glass of Reisling.

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Reviewer:

GUIDOSWIFE

Cooking Level: Expert

Reviewed: May 23, 2008

My husband really loved this!

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Reviewer:

Jazzyangie

Cooking Level: Beginning

Home Town: Mishawaka, Indiana, USA

Living In: Chicago, Illinois, USA

Reviewed: Apr. 22, 2008

Great if you like the taste of tequila.

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Reviewer:

kimb

Cooking Level: Expert

Home Town: Brewer, Maine, USA

Reviewed: Apr. 11, 2008

This was awesome!!!! I did add the light beer, one chopped onion, and one chopped tomatoe. I then added a half of can of DelMonte onion and garlic Diced Tomato.... It was just outstanding...

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Reviewer:

AHERNANDEZ231

Reviewed: Apr. 6, 2008

Good recipe with potential to be great. I marinated the shrimp in 1/3c tequila, 1/3c beer, juice of 1 lime and some crushed garlic. I followed the rest of the recipe, adding just some red pepper flakes and lighting the pan with a match to burn out some of the alcohol (which I might not do next time because I felt it took away too much flavor). I served it over angel hair pasta, which I tossed with some sauteed garlic and butter (I was worried there wouldn't be enough flavor in the shrimp to cover the pasta - I think I was right). It was a nice, light meal. Next time I'll make some modifications to enhance the flavor- it was a little on the bland side.

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Reviewer:

Lauren N.

Cooking Level: Intermediate

Reviewed: Mar. 13, 2008

I'm rating this recipe low, because it was TERRIBLE to me. I was disappointed b/c it received so many positive ratings. I guess it wasn't good to me is because I don't drink. It was too strong! I rinsed my shrimp off and made shrimp alfredo. SORRY, but this recipe did nothing for me, but taught me a lesson.

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Reviewer:

Kita

Reviewed: Mar. 9, 2008

This was great! I used 1/4 cup tequila and 1/4 cup beer to 1 pound of shrimp and also added some red pepper flakes, sweet red and yellow peppers, onions and some spinach and diced tomato at the end of cooking it, as a filler. Put in flour tortilla and topped with black beans. I WILL be making this again!

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Reviewer:

Riquena

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

Reviewed: Feb. 24, 2008

This was fantastic! I made some changes. I used 1/4 cup tequila and 1/4 cup lime juice and put them in with the garlic before the shrimp. When the shrimp was cooked, I mixed 1 tsp cornstarch and 2 tbsp water and added it to thicken up the sauce. I put them in flour tortillas and YUM! They were even awesome as cold leftovers the next day.

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