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Simple Supper: Tequila-Orange Grilled Shrimp


South of the border ingredients give succulent grilled shrimp a night-on-the-town personality. Top them with orange sauce -- splashed with tequila -- and you've got the makings for a fun, flavorful fiesta.

  • Servings: 6

Source: The Martha Stewart Show, April 2006


  • 1 pound large shrimp, peeled, deveined, and tails left on
  • 3 tablespoons olive oil
  • 1 jalapeno chile, very finely chopped
  • 2 cloves garlic, very finely chopped
  • Zest of 1 lime plus lime wedges, for serving
  • Coarse salt and freshly ground pepper
  • 1 cup orange juice
  • 1/4 cup tequila
  • 1 shallot, finely chopped
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh chives
  • Simple Supper: Lime-Cilantro Rice


  1. In a medium bowl, combine shrimp, oil, half the jalapeno, half the garlic, and zest; season with salt and pepper. Refrigerate, covered, for at least 15 minutes and up to 1 hour.

  2. In a shallow saucepan, combine remaining jalapeno and garlic, 1 teaspoon salt, pepper, orange juice, tequila, and shallots; bring to a boil over medium-high heat. Cook until mixture is thick and syrupy, 7 to 8 minutes. Stir in butter; keep warm.

  3. Heat a gas grill on high or stove-top grill pan over high heat. Grill shrimp, turning once, until just opaque, about 4 minutes. Transfer to a serving platter; pour tequila sauce over shrimp. Garnish with chives; serve immediately with lime wedges.

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