A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from December 26, 2006
Tequila Shrimp (Margarita Shrimp Skewers)

Tequila Shrimp (or Mexican Margarita Shrimp Skewers) sounds perfectly Texan. What could be better than tequila added to shrimp from the Gulf? The dish “Tequila Shrimp” dates from 1970s California and “Margarita Shrimp” from the 1990s, although the origins are not clear.
Central Market recipes 
Tequila Shrimp
Courtesy of: Central Market
8 servings
1 1/2 tablespoons tequila
2 tablespoons seeded, chopped jalapeño chile
1 tablespoon chopped garlic
1 tablespoon chopped fresh cilantro
1/3 cup fresh lime juice
1/2 teaspoon coarse salt
1/8 teaspoon white pepper
2 teaspoons olive oil
2 pounds shrimp, cooked, peeled, deveined

Combine all ingredients in a large bowl and mix well. Marinate in the refrigerator for 2 hours. Drain and serve over ice. 
Global Gourmet
Margarita Shrimp Skewers
A happy hour in themselves, these kebobs flaunt a breezy, south-of-the-border spirit. We usually flavor shrimp with rubs or thick pastes, which help crisp the surface quickly during the brief grilling time, but the marinade manages the same job here because the orange juice concentrate fosters a light, crusty singe. Be careful to avoid overcooking the shrimp, though, because the coating will burn unpleasantly. Serve the skewers with margaritas, por favor.

Makes about 2-1/2 dozen kebobs
Margarita Marinade
1/2 cup tequila
1/4 fresh lime juice
One-half 6-ounce can frozen orange juice concentrate, thawed
2 teaspoons vegetable oil

1-1/2 pounds medium shrimp, peeled and, if you wish, deveined
Soaked bamboo skewers
3 fresh jalapenos, each cut into 8 small pieces
1 large red bell pepper, cut into 1/2-inch squares
Kosher salt or other coarse salt
Minced fresh cilantro
Lime wedges
Recipe from:
Born to Grill
by Cheryl Alters Jamison and Bill Jamison
The Harvard Common Press
1998, Hardcover, US $27.95
Margarita Shrimp Skewers
¼ cup Triple Sec
¼ cup Tequila
1 teaspoon grated lime rind
¼ cup fresh lime juice
2 teaspoons cumin
½ teaspoon salt
1/8 teaspoon cayenne
3 garlic cloves, minced
1 lb shrimp, deveined (tails on)
Mix first 8 ingredients in a shallow dish.  Marinade shrimp for one hour.

Place on skewers and grill until pink and cooked through.
1 lb. shrimp
2 tbsp. butter
1 tbsp. minced shallots
1/4 c. Tequila
3/4 c. heavy cream
Juice of 1 lime
1 1/2 tbsp. cilantro
1 tbsp. grated lime peel

Clean and devein shrimp. Melt butter in large skillet, cook shrimp, stirring rapidly and cook about 2 minutes. Add shallots, saute 15 seconds. Add tequila slowly (may flare up). Add cream, cook over high heat about 1 minute. Using slotted spoon, remove shrimp to hot platter. Add lime juice to pan and bring to a boil for 30 seconds. Add cilantro. Spoon sauce over shrimp. Sprinkle with lime peel. Serve with rice or small shaped pasta. Serves 4.
1 lb. med. cleaned shrimp, uncooked
1 green pepper, cut into 1 1/2 inch chunks
1 red pepper, cut into 1 1/2 inch chunks
1 yellow pepper, cut into 1 1/2 inch chunks
1 med. onion, cut into quarters
1/4 c. oil
1 tbsp. tequila
1 tbsp. lime juice
1 garlic clove, minced
Tequila Sauce

8 oz. container light cream cheese product
2 tbsp. tequila
2 tbsp. lime juice
2 tsp. chopped fresh cilantro
2 tsp. grated lime peel

Prepare coals for grilling. Arrange shrimp, peppers and onions on skewers. Marinate kabobs in combined oil, tequila, lime juice and garlic in refrigerator at least 30 minutes. Drain.
Place kabobs on greased grill over hot coals. Grill, covered, 1 to 2 minute son each side or until shrimp are pink. Serve with Tequila Sauce. 6 servings.

Tequila Sauce: Stir together ingredients in small bowl until well blended.
31 March 1974, Los Angeles Times, pg. L58:
20 large prawns or shrimp
3 tablespoon lemon juice
2 tablespoons Worcestershire
1/2 teaspoon salt
2 tablespoons butter or margarine
1/2 cup gold tequila
2 cups white sauce
Butterfly the shrimp by slitting the back without cutting through .Combine shrimp, lemon juice, Worcestershire sauce and salt, marinate 1 hour. Heat butter in saucepan, add shrimp and marinade and saute 3 minutes. Warm the tequila over hot water, pour over shrimp and flame. Add the white sauce and simmer over low heat 5 minutes. Makes 4 servings.
3 December 1981, Los Angeles Times, “Border Line…Glamorous Salads” by Barbara Hansen, pg. L2:
2 envelopes unflavored gelatin
1/2 cup cold water
1 (10 3/4-ounce) can condensed chicken broth
1/2 cup tequila
1/2 teaspoon basil, crumbled
1/2 teaspoon dried dill weed
1/4 teaspoon ground celery seeds
2 drops hot pepper sauce
1/4 cup lime juice
1 cup sour cream
1/2 cup mayonnaise
2 (4 1/2-ounce) cans shrimp, drained, or 1/2 pound cooked shrimp
1/2 cup thinly sliced or chopped celery
1/4 cup sliced pimento-stuffed green olives
1 tablespoon chopped parsley
Small crisp lettuce leaves for garnish
Soften gelatin in water. Combine broth, tequila, basil, dill, celery seeds and hot pepper sauce. Heat to boiling. Add softened gelatin and stir until dissolved. Stir in lime juice. Chill until gelatin thicken slightly. Blend together sour cream and mayonnaise. Fold into gelatin mixture along with shrimp, celery, olives and parsley. Turn into oiled 5-cup mold. Chill until firm. Unmold and garnish with lettuce and additional shrimp, olives and parsley, if desired. Makes 8 servings.
19 November 1994, Doylestown (PA) Intelligencer-Record, pg. D4 ad:
Cactus Grill
For starters try our famous margarita shrimp, poppers, steamers and much more!
11 June 1995, Doylestown (PA) Intelligencer-Record, “Throw fiesta, serve tequila shrimp,” pg. D2:
1 1/2 pounds large shrimp (26 to 30 count), peeled and deveined
1/4 cup lime juice
1/4 cup tequila
1/2 cup water
1/4 cup finely chopped onion
1 tablespoon olive oil
1/4 teaspoon salt
Cooked brown or white rice
Lime slices, for garnish
Place shrimp in a shallow, glass dish. Combine lime juice, tequila, water, chopped onion, olive oil, and salt. Add to shrimp and stir.
Marinate, stirring occasionally, for 10 minutes. Remove shrimp from marinade, reserving marinade, and thread onto four 15-inch skewers, running the skewer through each shrimp twice. Transfer marinade to saucepan; bring to a boil. Reduce heat and simmer 5 minutes; set aside.
Coat grill rack with vegetable cooking spray. Place kebabs on grill rack 4 to 6 inches over medium-hot coals. Grill, turning once, just until shrimp is opaque, allowing about 3 minutes on each side. Remove shrimp from skewers and arrange over cooked rice; spoon some of the cooked marinade over each serving. Garnish with lime slices. Makes 4 servings.

Posted by Barry Popik
Texas (Lone Star State Dictionary) • Tuesday, December 26, 2006 • Permalink

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