First time I had this was taking Mom out for Mother's Day to España Restaurant on Amelia Island, Fla. After watching Dad make sure NONE of the sauce escaped (after getting more bread) I knew this was one to make. We had this as a tapas with good crusty bread but I plan to have it over rice as well for a main dish.
Shrimp- for appetizer shell and de-vein but can leave the tail on. For main dish- shell and de-vein.
Heat a skillet over medium-high heat until hot and add the oil. Stir in the chopped garlic and diced onion and cook until aromatic, 1 to 1½ minutes. Add the beer, Sazon, butter, a few dashes of hot sauce (or to taste), lemon juice and coconut milk. Bring to a simmer, stirring. Simmer until slightly thickened.
Add and poach the shrimp in sauce, stirring occasionally, until the shrimp are just cooked through, 2 to 4 minutes. Don't overcook!. Taste and season with a pinch of salt if needed. Sprinkle with the cilantro
For a tapas/appetizer- Divide the shrimp and sauce in 4 wide, shallow bowls, and sprinkle over the cilantro. Serve immediately with crusty bread.
For a main dish- Serves 2 over hot, cooked rice.
I will be trying this one without the beer and using shrimp stock or clam juice for those who cannot/ do not want to have the alcohol.
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|Serving Size: 1 Serving (1251g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 913 (54%)|
|Amt Per Serving||% DV|
|Total Fat 101.5g||135 %|
|Saturated Fat 63.2g||316 %|
|Monounsaturated Fat 28.4g|
|Polyunsanturated Fat 4g|
|Cholesterol 487.6mg||150 %|
|Sodium 1451.5mg||50 %|
|Potassium 3450.6mg||91 %|
|Total Carbohydrate 108.7g||32 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 107.4g|
|Protein 93.6g||134 %|
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Calories per serving: 1703
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