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| |
| Marinade & Shrimp |
|
| 2 Tbs |
|
tequila |
|
| 1 Tbs |
|
lime juice |
|
| 1/2 tsp |
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salt, or to taste |
|
| 1 lb |
|
shrimp (30-40 per pound), peeled and deveined |
|
| Sauce |
|
| 3 tsp |
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extra-virgin olive oil, divided |
|
| 1/4 tsp |
|
ground cumin seed |
|
| 2 |
|
cloves garlic, minced |
|
| 3 cups |
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Savoy or green cabbage, shredded |
|
| 1 |
|
medium tomato, chopped |
|
| 1 |
|
jalapeņo pepper, seeded and minced |
|
| 4 |
|
scallions, thinly sliced (2/3 cup) |
|
| 1/4 cup |
|
chopped fresh cilantro |
|
| 2 Tbs |
|
fresh lime juice |
|
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| |
| 1 |
Combine tequila, lime juice and salt in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade. |
| 2 |
Heat 1 teaspoon oil in a 12-inch nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
|
| 3 |
Add the remaining 2 teaspoons oil to the pan. Add garlic and cumin; cook, stirring, until fragrant, about 30 seconds. |
| 4 |
Stir in cabbage, tomato and jalapeno; cook until the cabbage starts to soften, 3 to 4 minutes. |
| 5 |
Add the reserved marinade; simmer for 2 minutes. |
| 6 |
Add scallions and return the shrimp and any accumulated juices to the pan; heat through. |
| 7 |
Serve immediately, sprinkled with cilantro and lime juice. |
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| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
|
|
|
| Calories |
|
194.00 |
|
| Calories From Fat (30%) |
|
57.56 |
|
| |
|
% Daily Value |
| Total Fat 6.00g |
|
9% |
|
| Cholesterol 172.00mg |
|
57% |
|
| Carbohydrates 7.00g |
|
2% |
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| Dietary Fiber 2.00g |
|
8% |
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| Net Carbohydrates 5.00g |
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|
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| Protein 25.00g |
|
50% |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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