Katie Lee’s Cooking With Tequila Recipes

LOS ANGELES, Calif. —

Katie Lee stopped by the set of Access Hollywood Live to talk about her new book, “Groundswell,” and show off a tasty mexican dinner party inspired by the story!

Tequila Citrus Shrimp Kebabs

1/4 cup tequila
1/4 cup lime juice
1/4 cup orange juice
1/4 cup extra virgin olive oil
2 tablespoons minced cilantro
1 tablespoon chili powder
4 cloves garlic, minced
1/2 jalapeno, seeded and minced
2 pounds large shrimp, peeled and deveined
2 poblano peppers, or red bell peppers, cut into chunks
Salt and pepper

In a large bowl, whisk tequila, lime juice, orange juice, olive oil, cilantro, chili powder, garlic, and jalapeno. Add shrimp and toss to coat. Let marinate for 20 minutes (it’s important not to marinade much longer because the citrus will start to “cook” the shrimp).
Thread shrimp onto skewers, alternating with a piece of pepper. Season with salt and pepper. Reserve marinade. Grill on a medium high heat grill, about 6 minutes, brushing with marinade occasionally.

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Tequila Chicken Lettuce Wraps

1/4 cup tequila
2 tablespoons chili powder
2 tablespoons lime juice
1 teaspoon honey
1 teaspoon kosher salt
1 tablespoon olive oil
1 pound ground chicken
1 red bell pepper, diced
1/2 jalapeno, seeded and minced
3 garlic cloves, minced
2 tablespoons scallions, white and green parts, thinly sliced
1 head of romaine, leaves separated
Cilantro, for garnish

In a small bowl, whisk tequila, chili powder, lime juice, honey, and salt. Set aside.

In a large skillet over medium heat, heat olive oil. Add chicken, using a wooden spoon to break it up, and cook until it begins to brown. Add bell pepper, jalapeno, and garlic and cook an additional 2 to 3 minutes, stirring continuously. Add tequila mixture and 1/4 cup water. Bring to a simmer and reduce heat to low. Cook until liquid evaporates. Stir in scallions. Serve mixture in lettuce leaves and top with cilantro.

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Margarita Cupcakes

For the cupcakes:
1 box yellow cake mix, prepared to package instructions
Zest of 2 limes
1 tablespoon tequila
1 tablespoon Grand Marnier

For the frosting:
1 cup unsalted butter, at room temperature
6 cups powdered sugar
Zest and juice of 1 lime
2 tablespoons tequila
1/4 teaspoon kosher salt
Gummy limes, for garnish

Prepare cake mix to package instructions, stirring in lime zest, tequila, and Grand Marnier with the other liquid ingredients. Bake according to package instructions. Let cool completely.

Using an electric mixer, whip butter with 1 cup of powdered sugar at a time. Add lime zest and juice, tequila, and salt. Frost cupcakes and garnish with a gummy lime.

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