| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Canadian |
Seafood, Main dish, Canadian |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Large shrimp, peel,devein |
| 1 1/2 |
c |
Beer |
| 1 |
sm |
Onion; diced |
| 1/2 |
|
Lemon; sliced |
| 1 |
|
Bay leaf |
| 1 |
tb |
Parsley; chopped |
| 1 |
tb |
Vegetable oil |
| 2 |
|
Garlic cloves; pressed |
| 3/4 |
c |
Tomato paste |
| 1/2 |
ts |
Sage |
| 4 |
dr |
Tabasco |
INSTRUCTIONS
Combine shrimp, beer, onion, lemon, bay learf, and parsley; bring to a
boil; lower heat; and cook for 5 minutes or until shrimp turn pink. Allow
to cool in cooking liquid. Drain and reserve 1 cup of liquid. In a skillet
saute garlic in hot oil until lightly browned. Combine tomato paste, sage,
and Tabasco with 1 cup of reserved liquid and garlic in skillet. Heat. Stir
shrimp into sauce and heat. Serve over rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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