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.
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|Serving Size: 1 Serving (464g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 27 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 1176.2mg||41 %|
|Potassium 1531.8mg||40 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 25g|
|Protein 6.9g||10 %|
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Calories per serving: 179
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