Recipes and Cooking Tequila Shrimp "Nachos" 3.5 (20) Add your rating & review Serve this grilled shrimp and tomato recipe with a side of tortilla chips for a Mexican appetizer that will disappear in a flash. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 17, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Marinate Time: 15 mins Grill Time: 5 mins Total Time: 55 mins Servings: 4 Yield: Makes 10 to 12 appetizer servings (6 to 8 main-dish servings). Jump to Nutrition Facts Ingredients 2 pound fresh or frozen medium shrimp, peeled and deveined 1 teaspoon cumin seed ½ cup orange juice 4 tablespoon tequila ½ teaspoon ground ancho chile pepper or hot chili powder 2 - 3 medium heirloom tomatoes, preferably a mix of yellow, green, and/or purple varieties 1 ½ cup red and/or yellow pear-shape tomatoes, grape tomatoes, and/or cherry tomatoes 5 tablespoon canola oil, avocado oil, and/or olive oil 2 tablespoon lime juice 1 large clove garlic, minced ¼ teaspoon salt 4 - 6 Roma tomatoes 1 fresh jalapeño chile pepper, halved and seeded* 2 tablespoon snipped fresh cilantro 1 ounce queso fresco or feta, crumbled (optional) Desired chips (optional) Directions Thaw shrimp, if frozen. For marinade, with a mortar and pestle crush cumin seed; transfer to a large bowl. Whisk in orange juice, 2 tablespoons of the tequila, and ground ancho chile pepper. Add shrimp and toss with marinade to coat; set aside for 15 minutes, stirring twice. Meanwhile, cut heirloom tomatoes into wedges. Halve the 1 1/2 cups small tomatoes. On a large platter arrange tomato wedges and small halves; set aside. For vinaigrette, in a screw-top jar with lid combine 4 tablespoons of the oil, remaining 2 tablespoons tequila, the lime juice, garlic, and salt. Cover and shake well to combine; set aside. Drain shrimp, discarding marinade. Place shrimp in a large grill basket. Halve the Roma tomatoes. Brush Roma tomatoes and the jalapeño chile pepper halves with remaining 1 tablespoon oil. For a charcoal or gas grill, place grill basket with shrimp, halved plum tomatoes, and jalapeño chile pepper halves on the rack of a covered grill directly over medium heat for 5 to 7 minutes or until shrimp are opaque and tomatoes and jalapeño halves are slightly soft and lightly browned, stirring shrimp occasionally and turning tomatoes and pepper halves half way through grilling time. When cool enough to handle, finely chop the jalapeño chile pepper and stir into the shrimp. To assemble platter, add shrimp mixture and grilled tomatoes to the other tomatoes on the platter. Drizzle with vinaigrette. Top with cilantro and, if desired, feta. Serve immediately or cover and chill for up to 4 hours. Serve with chips, if desired. Adam Lyons * *Because chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print Nutrition Facts (per serving) 160 Calories 8g Fat 6g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 160 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 5% Cholesterol 114mg 38% Sodium 580mg 25% Total Carbohydrate 6g 2% Total Sugars 3g Protein 13g Vitamin C 18.3mg 92% Calcium 60.6mg 5% Iron 0.5mg 3% Potassium 325mg 7% Folate, total 32.3mcg Vitamin B-12 0.9mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.