Happy Cinco de Mayo!!!
Yes, it is the day that Mexicans celebrate the Mexican Army’s victory over French forces at the the Battle of Puebla on May 5, 1862. For the rest of us , it’s about getting together with good friends and family and indulging in some good ole Mexican American food and washing it down with a margarita or a bottle of Corona.
As I mentioned in my last post, I am hip deep (in more ways than one!!) in recipe development – tinkering and tuning up recipes for my spring and summer menus. So, in honor of today I came up with a snazzy little appetizer that’s perfect for Cinco de Mayo or to start off any Mexican inspired feast. It features – what else? Margaritas – ice cold and sweet meet hot and spicy. Oh yeah.
Margarita Granita with Spicy Shrimp
Granita can be made 2 days ahead.
Serves 8
For Granita:
- 2 cups water
- 1 cup sugar
- 1 cup fresh lime juice
- 6 Tbsp. tequila
- 6 Tbsp. triple sec
- zest of 2 limes
For Shrimp:
16 fresh or frozen shrimp, peeled and deveined
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. ground oregano
¼ tsp. ground chipotle pepper
1 tsp. salt
1 Tbsp. canola oil
Directions for Granita:
- In a medium saucepan combine the water and the sugar. Stir over medium high heat until the sugar is dissolved and bring to a boil.
- Remove pan from the heat and stir in the lime juice, tequila and triple sec.
- Pour into a 7 x 11 glass pyrex dish and place in freezer. Freeze for 45 minutes.
- Scrape and stir mixture. Stir zest into mixture and return to freezer.
- Freeze for another 1 ½ hours.
Directions For Shrimp
- Combine paprika, cumin, oregano, chipotle pepper and salt. Set aside.
- Heat oil in a large saucepan over medium high heat. Add shrimp.
- Sprinkle with spice mixture.
- Cook for 2 to 3 minutes or until shrimp are cooked through.
- Remove shrimp from pan.
To assemble appetizers:
- 1. Scrape granita into small glasses and garnish with lime zest.
- Place glasses on individual plates. Add two shrimp.
- Garnish with lime wedges if desired.
I’ll take a Margarita over a Corona any day, cheers, and Happy Cinco de Mayo!
Hi Sylvie!!
Thank you for stopping by the Table!! I am with you – I’ll take a good margarita over a Corona any day!!!
Fun for Cinco de Mayo Nancy! Great seeing you last weekend 🙂
Great to see you too Marla!!! These were definitely fun for Cinco de Mayo!
Nancy!
Wonderful recipe and perfect for our new kitchen which should finally be finished this weekend!
Mark told me you were putting in a new kitchen. I think this definitely calls for a visit so that I can help you break it in!!!
Wow…just forwarded to my husband as a “suggestion” for Mother’s Day. Happy Cinco de Mayo…nice to have your explanation about the victory over the French–since some people think incorrectly it is their independence day.
Hi Mary Ann!!
Hope you had a wonderful Mother’s Day! Mine was nice and quiet!! We definitely need a girls get together soon – only 3 more weeks of school for me – WOO HOO!!!
Can I come over? All around gorgeous! And a Happy Cinco de Mayo to you as well 🙂
Would love to have you as a guest anytime!!!
What a fantastic recipe. The spicy shrimp would be fantastic by itself, but is pushed over the top (to a really good place) with the addition of the cooling granita. You and I have very similar palates, Nancy and need to break bread over a meal like this someday.
Funny you mentioned this Dara because I’ve been thinking the same thing!! Hopefully I can “detour” to Utah on one of my trips to Dallas and we can “break bread” together!!!
Your photography is breathtaking! These recipes represent the light and fresh Mexican cuisine I love so much. Delicioso!
Thank you so much Kristina – photography is one of my weak spots so I am glad that I am making progress!!! I am with you – the Tex Mex version of Mexican cuisine does seem to overshadow the lighter and fresher side!
did i tell you margaritas on the rocks are my fav… cadillac preferred- granita… oooh
I knew there was a reason we got along 🙂 – I love them on the rocks too!!! We’ll definitely have to have one or two after the fair one day!!!
The spicy shrimp and margarita – that’s a killer combo. So refreshing!
Hi Shawnda!!
I love this combo too!! Definitely perfect for the summer!
Oooh… granita. You should have made some of these for Camp! The shrimp looks great, too. Any value in letting the spices set on the shrimp before firing?!
[K]