| 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.
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