Margarita Granita with Spicy Shrimp Recipe

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Margarita Granita with Spicy Shrimp Recipe
Margarita Granita with Spicy Shrimp Recipe photo by Taste of Home
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Margarita Granita with Spicy Shrimp Recipe

Read Reviews
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Publisher Photo
While tinkering and tuning up recipes for my spring menu, I came up with a snazzy little appetizer that's perfect for Cinco de Mayo. It features two favorites: shrimp and margaritas! —Nancy Buchanan, Costa Mesa, California
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + freezing Grill: 5 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + freezing Grill: 5 min.

Ingredients

  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup lime juice
  • 3 tablespoons tequila
  • 3 tablespoons Triple Sec
  • 4-1/2 teaspoons grated lime peel, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground chipotle pepper
  • 16 uncooked medium shrimp, peeled and deveined

Directions

In a large saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; stir in lime juice, tequila, Triple Sec and 3 teaspoons lime peel.
Transfer to an 11x7-in. dish; cool to room temperature. Freeze 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes.
In a small bowl, combine cumin, paprika, oregano, salt and chipotle pepper; add shrimp, tossing to coat. Thread shrimp onto eight soaked wooden appetizer skewers.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink.
Stir granita with a fork just before serving; spoon into small glasses. Top with remaining lime peel; serve with shrimp. Yield: 8 servings.
Originally published as Margarita Granita with Spicy Shrimp in Healthy Cooking April/May 2012, p47

Nutritional Facts

1/4 cup granita with 2 shrimp: 110 calories, 1g fat (0 saturated fat), 31mg cholesterol, 180mg sodium, 17g carbohydrate (15g sugars, 0 fiber), 4g protein.

  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup lime juice
  • 3 tablespoons tequila
  • 3 tablespoons Triple Sec
  • 4-1/2 teaspoons grated lime peel, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground chipotle pepper
  • 16 uncooked medium shrimp, peeled and deveined
  1. In a large saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; stir in lime juice, tequila, Triple Sec and 3 teaspoons lime peel.
  2. Transfer to an 11x7-in. dish; cool to room temperature. Freeze 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes.
  3. In a small bowl, combine cumin, paprika, oregano, salt and chipotle pepper; add shrimp, tossing to coat. Thread shrimp onto eight soaked wooden appetizer skewers.
  4. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink.
  5. Stir granita with a fork just before serving; spoon into small glasses. Top with remaining lime peel; serve with shrimp. Yield: 8 servings.
Originally published as Margarita Granita with Spicy Shrimp in Healthy Cooking April/May 2012, p47

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MY REVIEW
Sparksrtd User ID: 6211122 120219
Reviewed Apr. 23, 2012

"I didn't try the margarita, but the shrimp is great. I used smoked hot paprika from the spice house."

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