I have three words for you tequila lime
shrimp wait make that five words being
awesome
tequila lime shrimp how can there be
anything bad we all love tequila okay
unless you don't drink and then you look
funny because I get I get questions
every so often about I don't drink and I
see you've used vermouth in the recipe
what should I use and I'm like hmm you
should use another recipe because I
don't know what to suggest look there's
this thing that alcohol ads that just
brings things stand by part of me I'm
expecting a delivery and this could be a
moving on thank you
they'll be here and by the way it'll be
here in 27 minutes there's this thing
that alcohol ads that you can't get any
other way so you have to leave it out or
you just move on to another recipe if
you're not a drinker then lime shrimp
with what we put in will still be good
won't be the same as the tequila and let
me say that that heated tequila inflamed
and
the torching and all that stuff gives a
certain flavor that maybe not everybody
likes I love this I can eat the shit out
of this eat the hell out of this I've
lost track tequila lime shrimp
so yes tequila okay so we got the
components here but but one of the
things we're gonna add is a compound
butter and a compound butter is just a
butter that you add stuff to you mix it
and then you can throw it in a ton of it
and one of the things we'll throw it in
today is this and once we show you this
and once you have this in your fridge
this can go in anything it could go on
anything because it's good for
everything you solid with that maxie
good everybody good it's not hot today
there's no ridiculous Sun
feeling good about ourselves we're like
a month and a half away from going to
Tokyo to shoot we're excited about that
so if you're in Tokyo cuz you live there
or you're gonna be there between the the
23rd and the 26th is that we're gonna be
there yeah then we're going to Osaka
reach out and tell us we want to hang
web shots together you'd have
okonomiyaki together which we will show
you one of the greatest things on the
planet we're also going to show you the
egg salad from well a convenience store
it's gonna be great I just completely
got lost in my mind about us going to
Tokyo and shooting there cannot for King
waits no I don't know oh yeah compound
butter let me show you the compound
butter because you're gonna like this
it's this will become a utility player
in your home I promise you I'm start
with a bowl and then we add a half a cup
of butter come on it have to land like
that two cloves of garlic squished in oh
boy that went like eight feet no you
can't even see it it's behind the leg of
that chair there you go there you go
one ah good garlic press and two next is
gonna be one large chipotle pepper
minced can you appreciate how gorgeous
that is
do you see the sheen on that that's just
it's a large smoked jalapeno ladies and
gentlemen there's one of the greatest
things ever created but you can't put it
in like that because look at you get
can't
so we chop it up just hit squishing and
what this is gonna do this is gonna add
a gorgeous level of heat nothing crazy
but more importantly some really
desirable smoky flavors well now put
this in
like this and by the way if you're
opposed to the heat when you buy these
chipotle peppers and there's a little
one
this sauce that comes in with it
it's called adobo sauce I always say not
the same as the Filipino adobo sauce but
it doesn't have the seeds and the stuff
so it's not quite as hot but it still
has that nice smoke to it let me just
wipe this quickly clean as you go you
always got a second start again nice and
clean then we'll add the juice of half a
lime wipe again a couple tablespoons of
cilantro minced it looks like this and
try and make this pretty fine this goes
in nice little bits and then a big pinch
of salt and pepper and we mix yes my
butter could be a little softer but fine
and when it's mixed nicely where you
want it and looking well combined you
have a couple options that is just a
beautiful thing to behold and buy a
couple options son of a bitch here's
what they are say you grill some corn
can you imagine how outstanding it would
be with this brushed on how about you
make some garlic bread well this is
already made so now you just grill some
bread
slather a bunch of this on top then wing
it under the broiler for a second or two
they'll blow the top of your head right
off you're making eggs one morning
scrambled eggs uh you've got some onions
in a pan some mushrooms you're softening
throw a little bit of this in tablespoon
of this then add the beaten eggs in are
you kidding me how about this you cook a
steak perfectly a ribeye maybe the way
we've done here on the smoker the
reverse here all the ways we've talked
about it comes off of the stove it comes
out of the oven it comes off the smoker
off the grill and it needs to rest for
10 minutes while its resting you take a
big-ass tablespoon of this slather over
the top and you you tent it loosely with
foil do you have any idea what that is
gonna do to that state about the butter
burger the butter burger you tell them
that compound butter in the burger grill
we made a burger you take the beef you
put this nonsense in you grill it
imagine as it's cooking that just drips
out but it adds and it flares up come on
this is one of my greatest gifts to you
and my counter now apparently we could
have just done this today called it a
day gone home you would have been happy
of course people would have said
compound butter that's not exciting why
should I click on that because you need
to listen what's just standing here for
my health should be eating more yogurt
doing yoga for my health but I'm not
much to my wife's doesn't matter
this by itself make this so now look now
you take it and we're gonna use it like
this but but wait don't stop there
because let me show you how to save it
you get a piece of this is called wax
paper thank you you get a piece of oh
boy look what I've done
you see this like something someone has
got it some of it there's got to be a
better mousetrap there we go no it's not
there yes there we go
look how much I had to waste this to get
to where I want it to be so you get
yourself a nice clean piece of wax paper
cut it now you take some of this you
splurge it right in the middle okay
gross sorry we're gonna roll this like a
big giant joint you know I used to say
cigar I don't say cigar anymore because
there's 2019 and legal here and now
these guys you twist twist twist twist
twist twist see what you've got you've
got this beautiful little cylinder of
Chipotle garlic lime cilantro compound
butter it's beautiful now this goes in
your fridge and when you need some you
cut a little piece out if you're not
gonna use it for a while you want to
throw in your freezer throw it in your
freezer it's gonna be fine
this is my gift to you but we're not
stopping here we're making something
badass shrimp we have four things to cut
up that will go into our shrimp here we
go first is jalapeno pick up this seedy
membrane part cuz that's the super hot
part
you still get flavor you still get some
heat but not as much leave it if you
want I like to take it out and then
we'll just cut these guys up into a
little dice and then this way
and then they go next red jalapeno cut
up the same way we cut next a little
more cilantro oh of course I'm making
and the final component some diced roma
tomato and you know often I'm not good
with the the seeds the pulp and the
inside of these things in this case I'm
all about it
bring it on only thing left to do now
let's cook our little strip
I turn around to the grill to get
everything ready to cook the shrimp and
I realize of my four little bowls I
didn't want more cut cilantro I already
had a little bit extra for the top what
I wanted was some diced green onion some
cut-up freaking green onion the light
green and white parts so pretend that
this is what I cut not this okay
this not this this not this now we cook
okay so look I'm using my grill as a
stove top so the pan is on here but what
that means is you put the pan on you
turn the heat up high you shut the lid
and you leave it and you need it really
hot for this because it's gonna make
everything better and here's how you
tell if something's really hot with
nothing in the pan you splatter a little
water in there and if it beads up super
fast like this go badass that is you got
a hot enough pan now we can cook now
here's the thing you want everything at
the ready because it happens very
quickly so here's what we're gonna do we
add some oil and then we add our shrimp
we add some of the red jalapeno
[Music]
some of the green jalapeno some of the
green onion and we mix amazing look how
fast right so these are 1620 shrimp
that means there's between 16 and 20 a
pound and that's a pretty decent size
I'm using a cast iron pan as the
gardeners start up a couple yards away
the smell here is outrageous ladies and
gentlemen this is really about heat so
I'd say the shrimp are basically halfway
there and now we're gonna add our
tequila and now we're gonna add our
tequila and that's going to look like
this we're gonna take it off the heat
just lift it up we're gonna add about a
quarter of a cup and then we're going to
hit it with a torch to flame it if I was
doing this inside
the stove flame would have handled it by
itself but because I'm on the grill and
speaking louder because there's a
gardener about 20 feet from me now look
okay
it doesn't flame like that when it's
outside on the grill but the shrimp are
gorgeous honestly he said raising his
voice the only other thing that this
really needs is some of this absolutely
amazing compound butter they will add
right here and as it just starts to melt
in goes the tomatoes and now everything
gets mixed tomatoes last minute because
we don't want them soggy butter last
minute because we want to bring the
whole thing together and as this is
finishing it gets a little salt and
pepper all the way around and that my
friends is tequila lime shrimp in the
most delicious way possible we should
have a bite come on and here we are
Wow look look just take some of the
extra tomato stuff it's good oh this
smell this smell from here and that
little bit of extra cut cilantro okay so
you want to just take a little bit of
the tomato stuff and put it on top yes
you do yes you do look coming come on
you what this needs
there's only one thing that's missing me
eating this max enough with the pictures
can we just actually get a bite come on
come on the smell is insane I mean
honestly insane can you get a good shot
of that hold it too deep it will fall
off everything in this is exquisite
carefully placed
gonna be outstanding you know what's
interesting is that Jilly made an
observation she said it's probably one
of her healthier recipes and it is
plenty it's tequila lime shrimp and I'm
losing weight which I suppose if you
only ever ate cheeseburgers would be
true
may I take a bite I can take a bite so
you noticed or maybe you haven't now
pointed out now we've used shrimp with
the tail one peeled deveined but with
the tail lon and that lets you have this
as a little handle and that means that
this bite this bite I pick up easily and
then I go like this
one of the best shrimp of everything I'm
not exaggerating think about it you've
got jalapenos two kinds you've got green
onions in here we've added the tomatoes
the shrimp went in which by itself would
be okay but then we added that garlic
Chipotle compound butter with some lime
juice in it and what makes it amazing is
that then you get this you get all that
gorgeousness on top you hear the texture
mmm look super hot pack this whole thing
cooked in about two minutes two freaking
minutes do it inside do it outside if
you do it outside get the thing hot all
right just and then and then forget the
effing shrimp and just have a bite of
that just this do you know if we put
this on rice how amazing it would be on
pasta how amazing it would be on top of
a steak how amazing it would be this is
the winner ladies and gentlemen look we
like the food that we make I would never
go on and on about something if I didn't
think it was really as good as I'm
saying it is and I'm telling you this
and in 1620 shrimp that's important
between 16 and 20 and a pound and that
gives you a shrimp that size little tiny
shrimp for a little tiny shrimp oops I
dropped some stuff well there we have it
so thank you like subscribe and when you
subscribe hit the notification bell so
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and then go back and hit the
notification bell because you might not
have maybe you didn't know that and then
make this fuckin thing because this is
nuts and by the way
as I've heard on other cooking shows the
alcohol burns off use it for the flavor
because it's so freakin good
Tequila + lime + shrimp = the best quick & easy summer grilling recipe - go make this! SUBSCRIBE: http://bit.ly/stcgsub | MERCH: http://bit.ly/M_A_C_A WATCH NEXT ► Popular Videos: http://bit.ly/stcg-popular-vids SHOP: ►ZYLISS GARLIC PRESS - https://amzn.to/2WOpOAR ►MY KITCHEN MUST-HAVES - http://bit.ly/stcg-kitchen-musthaves ►FAT MEANS FLAVOR TEES (& MORE) - http://bit.ly/stcg-merch ►MAKE AMERICA COOK AGAIN MERCH - http://bit.ly/M_A_C_A ►MY COOKBOOKS - http://bit.ly/stcg-cookbooks INGREDIENTS: ►shrimp ►jalapēno peppers (i used red & green) ►roma tomatoes ►green onion ►tequila ►salt & pepper FOR THE COMPOUND BUTTER... ►butter ►garlic ►chipotle pepper ►lime ►cilantro ►salt & pepper JOIN THE COMMUNITY: ►REDDIT: http://bit.ly/stcg-reddit FOLLOW ME: ►FACEBOOK: http://bit.ly/stcg-fbook ►TWITTER: http://bit.ly/stcg-twitter ►INSTAGRAM: http://bit.ly/stcg-insta ►PINTEREST: http://bit.ly/stcg-pinterest WATCH MORE SAM THE COOKING GUY: ►POPULAR VIDEOS: http://bit.ly/stcg-popular-vids ►LATEST UPLOADS: http://bit.ly/stcg-latest-uploads ►EPIC BURGERS & SANDWICHES: http://bit.ly/stcg-epic-burgers-etc ►STCG'S FAVORITE RECIPES: http://bit.ly/stcg-fave-recipes CONNECT: ►MY WEBSITE: http://thecookingguy.com ►ALL MY RECIPES: http://thecookingguy.com/recipes/ ►MY SAN DIEGO TACO RESTAURANT: https://www.notnottacos.com/ ►BUSINESS EMAIL: info@thecookingguy.com ABOUT SAM THE COOKING GUY: I'm Sam, and this is my Youtube channel - welcome to my world of cooking! If you love food that’s big in taste, small in effort, and served with a healthy dose of irreverence… well, you’ve definitely come to the right place. Watch my videos for easy to make recipes…kitchen basics…and live Q&A episodes where I answer all of your cooking questions. My goa is to show you that cooking doesn’t have to be hard, it just has to be delicious. -- Please SUBSCRIBE and enable notifications to see NEW EPISODES shot in 4K uploaded every MONDAY + WEDNESDAY + FRIDAY For instant updates check out the links below and FOLLOW me on social media where you can stay up to date on new episodes and what's going on in my life. THANK YOU!