Description
Chopped tiger shrimp on a delicious blend of greens and herbs, drizzled with my own beer and tomato sauce!
Ingredients
- 1 cup chopped fresh basil
- 1 cup chopped fresh oregano
- 1 cup chopped fresh parsley
- 1 cup chopped fresh spinach
- 1 cup chopped romaine lettuce
- 5 tablespoons olive oil, divided
- 1 teaspoon white wine
- 2 tablespoons all-purpose flour
- ΒΌ cup cold water
- 1 small onion, chopped
- 1 green onion, chopped
- 5 cloves garlic, peeled and minced
- 1 tomato, diced
- 1 cup Mexican beer
- 1 tablespoon fresh lime juice
- 1 pound jumbo shrimp, peeled and deveined
- salt and pepper to taste
- 2 tablespoons freshly grated Parmesan cheese
- freshly ground black pepper to taste
Instructions
- In a medium bowl
- toss together basil
- oregano
- parsley
- spinach
- romaine lettuce
- 3 tablespoons olive oil
- and white wine.
- In a small bowl
- blend the flour and water to a paste.
- Heat 1 tablespoon olive oil in a medium saucepan over medium high heat
- and saute the onion
- green onion
- and garlic 5 minutes
- until tender. Mix in the tomato. Reduce heat to low
- and blend in the flour and water. Cook and stir until thickened. Mix in the beer and lime juice
- season with salt and pepper
- and simmer while cooking the shrimp.
- Heat remaining olive oil in a separate medium saucepan. Saute the shrimp about 3 minutes on each side
- until opaque.
- Remove shrimp from heat
- and finely chop while warm. Serve over the herb and greens mixture
- and drizzle with beer sauce. Sprinkle with Parmesan and freshly ground black pepper.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 6