Does anyone know the recipe for Andy's Margarita Shrimp? Or some thing close to it.

Thanks

Michelle

Andy will teach you how to make it..the catch is you have to be there at 5 in the morning. Just ask Andy

I know there is tequila and lime juice but not sure what they use to make it "hot" or if they use a tomato based product for sauce?

Come on guys..... it wouldn't taste the same at home as it does on Orient Beach would it????????????

Just want to find something to help make the waiting not so bad.

I'm pretty chipper at 5:00am don't know if Andy would enjoy my company at that hour?? haha!

Michelle

I know, Chris it isn't the same but it would bring back memories throughout the year.

I've never had them (shame on me) but it sounds like something I would like so I googled and there are quite a few versions but all start with the basic, tequil and lime juice, then add chopped cilantro, jalepno, other juices and triple sec or similar liquor depending on the version. I'll give a 1st hand report next month from the source.

Wow I can't believe no one has tried and thinks they got it down or even close??

Only a couple more days, WOO HOO

Michelle

I just found this recipe for Margarita sauce which could be enhanced.....
I'd add tons of Franks Hot sauce....well, taste it along the way. Saute the shrimp and let it soak in the sauce. It could work!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Margarita Sauce:

1/2 teaspoon lime zest
1/4 cup lime juice
2 tablespoons gold tequila
2 tablespoons honey
1 tablespoon vegetable oil
2 teaspoons cornstarch
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper

Let us know!!



<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

All the margarita shrimp recipes I’ve found online use basically the same ingredients and don’t sound anything like what you get at Baywatch.

I've made them several times and found in order to get enough sauce to coat and for dipping garlic toast, I had to add too much hot sauce for the right consistency. Because it was so hot I tried adding fish stock and chicken stock on two occasions which helped a little but that changed the consistency of the sauce.

I marinating the shrimp in tequila and lime juice with garlic before cooking them, and also did it without marinating them and noticed little difference in the final result.

I dust the shrimp with flour and sauté them in a hot pan with olive oil, butter with garlic. Put in fresh lime juice to deglaze pan, and then added tequila. Once it reduced slightly and I burned some of the alcohol off, I added Louisiana hot sauce and some more butter to finish the sauce. Way too hot, nothing like Andy's. I find Louisiana hot sauce to have less heat than Frank’s.

I hope at some point somebody comes up with the recipe, and while it will not be as good as sitting at Baywatch it will at least be a good reminder of being there. I could close my eyes when chewing and pretend that I could hear the sounds of the beach sitting with people we seem to run into on Orient.

I do not think Franks is that hot, I think it is more tangy and am really not a fan of the flavor. I will keep an eye on this thread hoping and if not I will have to show up at 5am to assist Andy in the Kitchen. Usually would not show up until at least 6am for coffee.

Cheers,
Todd

Here's what I do:
six pounds of unpeeled shrimp (split top of shell with kitchen shears)
3 sticks of butter (not margarine)
juice of 3 limes
1/4 cup of dry bbq rub (I use my own brand: Tips, but could substitute another)
In the largest skillet you can find melt the butter and mix in the lime juice and a liberal amount of the dry bbq rub.
place the shrimp in the melt in one layer and cook over medium heat for about 5 minutes. Turn the shrimp and cook the other sides until shrimp are pink (you may have to make in multiple batches). Use the cooking liquid and transfer to individual bowls for sopping with french bread. Be sure to cover your table with newspaper. To take the shrimp out of shells, all you have to do is pinch the legs and they will slide out of the shells from the slit in the top of the shell. Enjoy, Tip

That's an interesting question--do most people leave the shrimp with the shell on to cook it??

If I'm grilling it, I do. The shell adds a lot of flavor and keeps the juices in.

OK, I was thinking that might be the case. If you're not grilling though, you take it off??

Leave the shell on. It preserves the moisture in the shrimp and comes off easily when you're ready to eat. Plus,
having a big pile of empty shells in front of you while eating is kind of a ritual.

sometimes I leave the shells on... for moisture...
but at other times, when I make a sauce (usually a white sauce), like for shrimp scampi over pasta...
I will make a stock from the shells (tails removed also) for the sauce base (only takes about 10 minutes)...
I use chicken stock also... not water...
add some half & half... oregano & basil & thyme & onions... and thicken with arrowroot or wondra & butter... YUMMM!!!

Yes, Brian, that's would be the tastiest way to handle shrimp. Have you simmered the shells in chicken broth? I have and it makes it extra tasty. Also, have used clam broth in place of chicken broth. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> Depends on what's in the cupboard. And, thank you for removing the tails!! That's one of my pet peeves! Especially, in restaurants. It's difficult to juggle cutting off the shells without one of the shrimp taking a dive across the table! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

I always remove the tails for any kind of pasta (or "messy") dish with shrimp...
so you just have to use your fork and not handle the tails and juggle a napkin all the time...
and they do add a lot to the stock, because a lot of them have meat that is just wasted when served tail on...
and the little pink bahstads can be slippery! (Oops, sorry dear, are you sure your is eye OK? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />)...

What about the tequila? The receipe definately has tequila and lime juice in it.

I rarely cook with the shell on the shrimp too messy to remove shell when eating if it has a sauce.

I like to make a seafood broth using the shells and combining water, wine, onion and herbs; reduce. I have also used that broth to add depth of flavor to the dish but like I said there is mucho-sauce in Baywatch's dish and while it's spicy it's not so hot that I can't eat it which is what happen the last time I made it to get extra sauce and the right consistency.

If you get there when Andy is making it... he's always willing to show you what to do...
last year he showed me how to make his Ricotta Cheese Cake, at 7AM! Yummmmmm...

We stopped in for breakfast and say hi to Andy and Cheryl. Sign up says No Breakfast Until October.

JSYK....

Michelle

Sounds Fabu, Thanks!

Wow, surprising. OK..

We thought so too. That's the breaks I guess.

Michelle

sorry Carol, that was me. I wasn't signed in.

Michelle

Andy is spending his Mondays off at Karacters. Saw him there Monday! The guy needs some R & R after all!

Has anyone gotten any info from Andy about his recipe?

No but thanks for asking. He was going to show it to me but it was always bad timing. Perhaps on our next trip.

Anybody have any luck finding the recipe and willing to share? It's been less than a week since we were there, and I would really love some now!

MJ

Me too! Maybe Louise (Fabila) will be able to force Andy's hand when she is there! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

Sorry but they had someone out sick a few days so they were down a person, I didn't have the heart to ask him. I did try it when I got back home. I reduced white wine with a little fresh garlic, added both tequila and triple sec, reduced that and added Louisiana hot sauce. Once it reduced for a bit I put in the uncooked shrimp with a little flour to thicken. Finished with some butter to add richness. It had a very similar taste but the color was a little off and was hotter than Andy's. I have to keep experimenting with amounts but I'm close.

It will never match Andy's recipe but I need my margarita shrimp fix satisfied more than twice a year so I'll keep trying.

Sounds good Louise! After you finish experimenting and you think you have it just right, you can post it and I'll give it a try. Perhaps it could be an excuse for an extra trip! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Banana.gif" alt="" />

Louise, I've never had the dish, but I do have a suggestion for you: instead of cooking the shrimp in the sauce, pan-saute them first and then just toss them in the finished sauce at the end. The shrimp will have a much better flavor and texture that way. When I pan-saute my shrimp, I just toss them in a little olive oil, salt, and pepper and cook them in a hot saute pan until they release, turn and finish cooking. I'd make the sauce in this same pan after I removed the shrimp.

Also, not sure which hot sauce you used, but I find Frank's to be flavorful and not as hot as some.

Good luck experimenting! That's half the fun!

Kaye -- I have tried cooking them in a separate pan and tossing into the finished sauce. I've also tried it in the sauce. I have marinated the shrimp first in tequila or not. Didn't seem to make any different when I marinated so why waste the tequila, right? I have tried Frank's hot sauce in the past but for some reason (can't remember) I buy Louisiana now. Andy did confirm that I had the right hot sauce. I surely will try it with Frank's next time.

Did I mention I use to add lime juice with the tequila until Andy told no lime and that he used triple sec. I have the taste pretty close it's just too darn hot for me, maybe Frank's is the key!

Once you have it "just right" please share with the rest of us who crave the margarita sauce. Thanks, and happy tasting!

MJ

Well, you're certainly persistent! Sounds like you're almost there. I second the request that you share the recipe once it's perfected. Sounds like something I'd like to try.

I third that request for the recipe!!

Any updates on this recipe?

I am craving this right now!
Todd

Sorry, I made several attempts to get into the kitchen but it was never a good time for them.