Margarita shrimp with pico de gallo cocktail sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | bunch | Cilantro; chopped fine |
| 1 | Serrano pepper; minced | |
| 2 | Tomatoes; small dice | |
| 1 | small | Onion; small dice |
| 1 | Lime; Juice of | |
| 1 | Bottle ketchup; (8-ounce) | |
| ½ | tablespoon | Worcestershire sauce |
| 1 | teaspoon | Salt |
| 4 | drops | Hot sauce |
| 2 | ounces | Canola oil |
| 2 | Cloves garlic | |
| 2 | mediums | Shallots |
| 1 | Jalapeno; stem removed | |
| 1 | bunch | Cilantro |
| 3 | Limes; Juice of | |
| 2 | ounces | Tequila |
| 32 | Pieces shrimp; 16/20 count, peeled | |
| ; and deveined | ||
Directions
PICO DE GALLO COCKTAIL SAUCE
MARGARITA SHRIMP
Combine all ingredients in a medium bowl. Fold together. Cover and refrigerate until needed.
MARGARITA SHRIMP:
In blender, add in canola oil, garlic, shallots, jalapeno, cilantro, lime juice and tequila.
Blend into a smooth puree.
In the refrigerator, marinate shrimp in a large bowl in puree for 1 hour.
Grill over an open flame or in a grill pan or saute in 1 tablespoon oil.
Serve shrimp warm with Pico De Gallo Cocktail Sauce.
Converted by MC_Buster.
Per serving: 1068 Calories (kcal); 62g Total Fat; (55% calories from fat); 46g Protein; 64g Carbohydrate; 292mg Cholesterol; 2719mg Sodium Food Exchanges: 0 Grain(Starch); 5½ Lean Meat; 5 Vegetable; 2 Fruit; 11 ½ Fat; ½ Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0029 Converted by MM_Buster v2.0n.