| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Fish | 1 | Servings | |
INGREDIENTS
| 3 | Green New Mexico chiles | |
| roasted peeled stems | ||
| and | ||
| seeds removed chopped | ||
| 24 | Shrimp, shells removed | |
| butterflied | ||
| 2 | T | Butter |
| 2 | T | Tequila |
| juice from 3 limes | ||
| 1/2 | c | Whipping cream |
| 1 | T | Grated lime peel |
INSTRUCTIONS
These spicy shrimp can be served as an appetizer or an entree. A dry white wine can be substituted for the tequila if you prefer. Saute the shrimp and green chile in the butter until they start to lose their translucency. Remove the shrimp and keep warm. Increase the heat and add the tequila and lime juice. While stirring, add the cream and zest and continue to stir until the sauce thickens. Return the shrimp to the pan and heat for 2-3 minutes or until the shrimp are done. Serves 4-6. Heat Scale: Medium. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 692
Calories From Fat: 590
Total Fat: 67.1g
Cholesterol: 224.1mg
Sodium: 53.9mg
Potassium: 200.6mg
Carbohydrates: 6.9g
Fiber: <1g
Sugar: 1.1g
Protein: 3.3g