Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenFishandseafood - Shrimp - Tequila-cane Shrimp
Famous Authors (View All Authors)
Fishandseafood - Shrimp -  Tequila-cane Shrimp Post by :frank1002us Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1318

Click below to download : Fishandseafood - Shrimp - Tequila-cane Shrimp (Format : PDF)

Fishandseafood - Shrimp - Tequila-cane Shrimp

Serving Size : 0 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 to 2 tablespoons chopped drained canned chipotle chiles in adobo sauce
1/4 cup tequila
1/4 cup cane or maple syrup
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
24 medium shrimp, peeled and deveined (about 3/4 pound)
Cooking spray

Prepare grill.

Place the chipotle chiles in a zip-top plastic bag. Add the tequila and the next 5 ingredients (tequila through minced garlic) to the bag, and stir well. Add the shrimp; seal and marinate in the refrigerator for 20
minutes. Remove shrimp from bag, reserving marinade. Place the reserved marinade in a small saucepan; bring to a boil, and cook 2 minutes. Remove from heat.

Thread shrimp onto 6 (6-inch) skewers. Place shrimp on a grill rack coated with cooking spray, and grill for 2 minutes on each side or until the shrimp are done. Serve with sauce.

Yield: 2 servings (serving size: 3 kebabs and about 3 tablespoons sauce).

NUTRITIONAL INFO: CALORIES 353 (9% from fat); FAT 3.7g (sat 0.6g, mono 0.7g, poly 1.4g);
PROTEIN 35g; CARB 44.1g; FIBER 0.4g; CHOL 259mg; IRON 6.1mg; SODIUM 680mg;
CALC 131mg
If you like this book please share to your friends :

Fishandseafood - Shrimp -  Thai Curry Spiced Stuffed Eggs With Shrimp Fishandseafood - Shrimp - Thai Curry Spiced Stuffed Eggs With Shrimp

Fishandseafood - Shrimp -  Thai Curry Spiced Stuffed Eggs With Shrimp
12 large eggs 2 teaspoons Thai yellow curry paste* 1 teaspoon minced garlic 1 teaspoon minced fresh ginger 2 teaspoons Dijon mustard 1/4 teaspoon Tabasco 1/2 cup mayonnaise 4 ounces bay shrimp, (well-drained and) chopped 1 tablespoon chopped cilantro 1 tablespoon chopped fresh mint Place eggs in a saucepan and cover with cool water to 1 inch above eggs. Bring to a boil over high medium-heat, then time 10 minutes. After eggs have cooked for 10 minutes, remove from heat and run cool water over them. When eggs are cool, carefully peel under running water. Cut eggs in half lengthwise and

Fishandseafood - Tea Smoked Shrimp Fishandseafood - Tea Smoked Shrimp

Fishandseafood - Tea Smoked Shrimp
3 lbs. large shrimp in shell 2 cups loose Earl Gray tea When your smoker is nice & hot place loose tea on bottom of smoker. You may put it in an old pie plate if you like. Put shrimp on grill & close lid. Smoke until the tails curl up. Chill & serve with cocktail sauce, lemons, etc.