| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | Bottle beer, (12 ounce) any type | |
| 1 | lb | Large shrimp |
| 1 | tb | Olive oil |
| 1 | tb | Soy sauce |
| 1 | tb | Fresh lime juice |
| 1 | ts | Tabasco sauce |
| 1 | md | Tomato, peeled, seeded and diced |
| 1 | ts | Peeled, grated gingerroot |
| 1 | tb | Shopped fresh cilantro leaves, mint or chives |
| Coarse or kosher salt | ||
| Freshly ground pepper |
INSTRUCTIONS
Bring the beer to a boil in a large saucepan. Add the shrimp, stir, and cook for 2 minutes, or until they just turn pink. Remove from the heat and let the shrimp cool in the beer, stirring or turning often; they will continue to cook in the hot liquid. Once they are cool, remove the shrimp from the beer, using a slotted spoon. Peel and devein the shrimp; return them to the beer and stir for 1 minute to remove any remaining grit. Transfer the shrimp to a bowl. (The beer can be strained and added to shrimp or fish stock.) The shrimp can be prepared up to 1 day in advance and refrigerated. Heat the oil in a small saucepan. Add the soy sauce, lime juice, Tabasco, tomato and gingerroot. Cook over high heat, stirring, for 2 minutes, to heat through. Remove from the heat and let cool. Spoon the cooled sauce over the shrimp and toss to combine. Add the cilantro, mint or chives. Season to taste with salt and pepper and toss again. Cover and refrigerate until ready to serve. Yield: 6 as an appetizer, 4 for lunch or 3 for dinner NOTES : Cooking Live Recipe by: Cooking Live Show #CL8813 Posted to MC-Recipe Digest V1 #474 by Angele Freeman <jfreeman@netusa1.net> on Feb 5, 1997.
A Message from our Provider:
“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”