| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Clprime2 |
1 |
servings |
INGREDIENTS
| 1/2 |
bn |
Cilantro; chopped fine |
| 1 |
|
Serrano pepper; minced |
| 2 |
|
Tomatoes; small dice |
| 1 |
sm |
Onion; small dice |
| 1 |
|
Lime; Juice of |
| 1 |
|
Bottle ketchup; (8-ounce) |
| 1/2 |
tb |
Worcestershire sauce |
| 1 |
ts |
Salt |
| 4 |
dr |
Hot sauce |
| 2 |
oz |
Canola oil |
| 2 |
|
Cloves garlic |
| 2 |
md |
Shallots |
| 1 |
|
Jalapeno; stem removed |
| 1 |
bn |
Cilantro |
| 3 |
|
Limes; Juice of |
| 2 |
oz |
Tequila |
| 32 |
|
Pieces shrimp; 16/20 count, peeled |
|
|
; and deveined |
INSTRUCTIONS
PICO DE GALLO COCKTAIL SAUCE
MARGARITA SHRIMP
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; 11
1/2 Fat; 1/2 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0029
Converted by MM_Buster v2.0n.
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