spicy served over rice
Pat shrimp dry, season with S&P. Heat 1 Tbl oil in large skillet over med-high heat until just smoking.
Add 1/2 of the shrimp and cook. Repeat with last tbl oil and shrimp.
Melt 1 Tbl butter in skillet over med heat. Add garlic and cook 30 seconds. Stir in beer, clam juice and any accumulated shrimp juic. Bring to boil and cook until reduced to 1/3 C, 3 to 5 minutes.
Return shrimp to skillet and cook, covered, over med-low heat about 2 minutes.
Off heat stir in cilantro, scallions hot sauce and remaining butter.
Serve over rice.
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Serving Size: 1 Serving (311g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 185 | ||
Calories from Fat: 169 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.8g | 25 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 30.8mg | 9 % | |
Sodium 189.6mg | 7 % | |
Potassium 64.7mg | 2 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.8g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 185
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