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Ингредиенты
- 8 ounce peeled and deveined shrimp 12-14 pcs
- 2 Tbsp. dry enchilada sauce mix
- 1 tsp Worcestershire sauce
- 1 tsp extra virgin olive oil
- 1 tsp butter
- 2 Tbsp. minced fresh cilantro
- 1/4 c. Amber or possibly dark beer or possibly as needed
- Â Â (Newcastle brown ale)
Инструкции
- Thaw the shrimp in salty water long sufficient to velvetize them (30 min). Remove the shells and rinse well. Drain on paper toweling.
- In a bowl large sufficient to toss the shrimp, combine the dry enchilada sauce mix with sufficient Worcestershire sauce to make a paste. Add in the shrimp and coat well.
- Heat a 6 to 7-inch nonstick skillet or possibly flat bottomed wok over moderately high flame. See tips. Add in the oil and butter and when melted, add in the shrimp. Saute/fry about 2 to 3 min or possibly till the shrimp are no longer gray. Add in cilantro and continue to saute/fry till sauce forms and is slightly caramelized (about 1 minute). Add in just sufficient beer to thin and flavor the sauce. Turn off heat. Cover. Let sit for 1 minute. Serve.
- TIPS: choose a small saute/fry pan which will crowd the shrimp a bit. This will help the bbq sauce to create quickly without overcooking the shrimp.
- SOURCES:*Inspired by The Sonoran Grill's Shrimp Tacos, that are stews jumbo shrimp (see http://www.sonoranliving.com/category/food/recipe_show.asprec=123). We used Newcastle brown ale for this recipe http://www.newcastlebrown.com/agecheck.html but you could use any dark or possibly amber beer.
- Description: "Enchilada sauce spices combined with Worcestershire sauce and a splash of beer."
- Serving Ideas : As appetizers or possibly main dish saucy shrimp with rice or possibly tacos. Or possibly add in to pasta or possibly a main dish salad.
- NOTES : Wonderfully playful taste. We made a citrus spinach salad and topped it with the shrimp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 2 servings | |
| Calories 178 | |
| Calories from Fat 54 | 30% |
| Total Fat 6.13g | 8% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 177mg | 59% |
| Sodium 341mg | 14% |
| Potassium 246mg | 7% |
| Total Carbs 3.93g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.3g | 1% |
| Protein 23.46g | 38% |
