Hot lips spiced shrimp with vegetables
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Water |
| 12 | ounces | Amber beer |
| 10 | smalls | Dried red chiles |
| 8 | Whole unpeeled garlic cloves | |
| 1 | tablespoon | Yellow mustard seeds |
| 4 | Bay leaves | |
| ¼ | cup | Commercial horseradish |
| 2 | tablespoons | Worcestershire sauce |
| 2 | tablespoons | Hot pepper sauce, such as Tabasco |
| 2 | tablespoons | Olive oil |
| 1½ | pounds | Large shrimp (about 30), peeled and deveined |
| 3 | Ears corn, husked and cut into 1\" thick rounds | |
| 1 | pounds | Trimmed broccoli |
| 1 | large | Lemon, thinly sliced |
| 1 | tablespoon | Salt |
Directions
In a large saucepan, combine the water, beer, chiles, garlic, mustard seeds and bay leaves. Set over medium heat and bring to a brisk simmer. Partially cover and cook for 10 minutes.
Meanwhile, in a small bowl, whisk together horseradish, Worcestershire and hot pepper sauces. Whisk in olive oil. Reserve.
Add shrimp, corn rounds, broccoli, lemon slices and salt to beer mixture and cook, stirring once or twice until shrimp are pink and broccoli is tender when pierced with a fork. The shrimp and corn should take about 3 minutes. The broccoli may take a few minutes more.
Remove the shrimp and corn first and place in a large bowl. When the broccoli is tender, transfer the contents to a strainer and reserve all the spices. Add the broccoli and spices to the large bowl. Add the horseradish mixture and toss. Serve at once.
Per serving: calories, 445; protein, 31 grams; fat, 20 grams; sodium 3,670 milligrams; carbohydrates, 31 grams.
Submitted By MICHAEL ORCHEKOWSKI On 08-08-95