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Marinade & Shrimp |
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2 Tbs |
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tequila |
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1 Tbs |
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lime juice |
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1/2 tsp |
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salt, or to taste |
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1 lb |
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shrimp (30-40 per pound), peeled and deveined |
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Sauce |
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3 tsp |
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extra-virgin olive oil, divided |
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1/4 tsp |
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ground cumin seed |
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2 |
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cloves garlic, minced |
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3 cups |
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Savoy or green cabbage, shredded |
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1 |
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medium tomato, chopped |
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1 |
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jalapeņo pepper, seeded and minced |
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4 |
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scallions, thinly sliced (2/3 cup) |
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1/4 cup |
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chopped fresh cilantro |
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2 Tbs |
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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.
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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 |
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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 |
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Calories |
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194.00 |
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Calories From Fat (30%) |
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57.56 |
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% Daily Value |
Total Fat 6.00g |
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9% |
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Cholesterol 172.00mg |
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57% |
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Carbohydrates 7.00g |
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2% |
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Dietary Fiber 2.00g |
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8% |
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Net Carbohydrates 5.00g |
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Protein 25.00g |
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50% |
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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