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Ингредиенты
- 2 1/2 x lemons peeled and quartered
- 3 Tbsp. coarse-grnd black pepper
- 2 Tbsp. seafood seasoning
- 1 c. worcestershire sauce
- 1 c. water
- 6 x cloves garlic
- 1/3 c. julienne red bell pepper
- 1/3 c. julienne poblano pepper
- 1/3 c. sliced yellow onion
- 3/4 tsp chopped garlic
- 1/2 tsp vegetable oil
- 20 x shrimp 16 to 20 count peeled and cleaned
- 3/4 c. barbecue sauce base
- 1/4 c. whipping cream
Инструкции
- For the Sauce Base: In saucepan combine all ingredients and reduce liquid by ha lf. Strain liquid through fine-mesh strainer and reserve. For the Shrimp: In skillet, saute/fry peppers, onion, and garlic in oil on medium he at for about 40 seconds. Add in shrimp and saute/fry for 30 seconds. Stir in barbecue sauce base. Add in cream and simmer 2 to 3 min, till shrimp are cooked.
- To serve, arrange shrimp, cornbread pudding, and jicama salad on each plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 4 servings | |
| Calories 135 | |
| Calories from Fat 35 | 26% |
| Total Fat 3.98g | 5% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.02g | |
| Cholesterol 56mg | 19% |
| Sodium 725mg | 30% |
| Potassium 689mg | 20% |
| Total Carbs 18.52g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 8.22g | 5% |
| Protein 6.93g | 11% |
