Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
348
Calories
28g
Protein
14g
Fat
24g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 lbs Large shrimp, peel, devein
- 1 1/2 cup Beer
- 1 small Onion, diced
- 1/2 Lemon, sliced
- 1 Bay leaf
- 1 tbsp Parsley, chopped
- 1 tbsp Vegetable oil
- 2 Garlic cloves, pressed
- 3/4 cup Tomato paste
- 1/2 tsp Sage
- 4 drop Tabasco
- =
Directions
1
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.
2
Allow to cool in cooking liquid.
3
Drain and reserve 1 cup of liquid.
4
In a skillet saute garlic in hot oil until lightly browned.
5
Combine tomato paste, sage, and tabasco with 1 cup of reserved liquid and garlic in skillet.
6
Stir shrimp into sauce and heat.
7
Serve over rice.
Recipe sourced from
fandom