| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Clprime2 |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Cilantro, chopped fine |
| 1 |
|
Serrano pepper, minced |
| 2 |
|
Tomatoes, small dice |
| 1 |
|
Onion, small dice |
| 1 |
|
Lime, Juice of |
| 1 |
|
Bottle ketchup, 8-ounce |
| 1/2 |
T |
Worcestershire sauce |
| 1 |
t |
Salt |
| 4 |
|
Hot sauce |
| 2 |
oz |
Canola oil |
| 2 |
|
Cloves garlic |
| 2 |
|
Shallots |
| 1 |
|
Jalapeno, stem removed |
| 1 |
|
Cilantro |
| 3 |
|
Limes, Juice of |
| 2 |
oz |
Tequila |
| 32 |
|
Pieces shrimp, 16/20 count |
|
|
peeled |
|
|
and deveined |
| 11 |
|
Fat, 1/2 Other Carbohydrates |
INSTRUCTIONS
Combine all ingredients in a medium bowl. Fold together. Cover and
refrigerate until needed. MARGARITA SHRIMP: In blender, add in canola
oil, garlic, shallots, jalapeno, cilantro, lime juice and tequila.
Blend into a smooth puree. In the refrigerator, marinate shrimp in a
large bowl in puree for 1 hour. Grill over an open flame or in a
grill pan or saute in 1 tablespoon oil. Serve shrimp warm with Pico
De Gallo Cocktail Sauce. Converted by MC_Buster. Per serving: 1068
Calories (kcal); 62g Total Fat; (55% calories from fat); 46g Protein;
64g Carbohydrate; 292mg Cholesterol; 2719mg Sodium Food Exchanges: 0
Grain(Starch); 5 1/2 Lean Meat; 5 Vegetable; 2 Fruit; Recipe by:
COOKING LIVE PRIMETIME SHOW #CP0029 Converted by MM_Buster v2.0n.
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