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Shrimp In Beer Creole Recipe
|Sliced blanched almonds||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Shrimp||2 Pound, shelled and deveined|
|Minced scallions||1⁄4 Cup (4 tbs)|
|Small mushrooms||1⁄2 Pound|
|Sweet hungarian paprika||1 Tablespoon|
|Tomato paste||1 Teaspoon|
|Light beer||1 Cup (16 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3515 Calories from Fat 2321
% Daily Value*
Total Fat 260 g400.5%
Saturated Fat 115.2 g576.1%
Trans Fat 0 g
Cholesterol 1897.3 mg
Sodium 1900.1 mg79.2%
Total Carbohydrates 62 g20.7%
Dietary Fiber 22.7 g90.7%
Sugars 15.3 g
Protein 225 g450.2%
Vitamin A 166% Vitamin C 251.5%
Calcium 106.9% Iron 158.4%
*Based on a 2000 Calorie diet
Drain the almonds on paper towels; sprinkle them with salt and put aside.
In a saucepan cook 2 lbs. shrimp, in 1/2 stick butter over moderate heat, tossing until they just turn pink.
Transfer the shrimp and pan juices to a bowl and reserve them covered with a buttered round of wax paper.
Add 2 tb. butter to the pan and in it saute' 1/4 c. minced scallions and 1 green pepper cut into strips, until they are softened.
Add 1/2 lb. small mushrooms, 1 tbs sweet Hungarian paprika and salt and pepper to taste.
Cook the mixture, tossing, until the mushrooms are tender.
Stir in 1 tsp.tomato paste, 1 cup light beer and reserved pan juices and reduce liquid over HIGH HEAT to 1/2 cup.
Reduce heat to low, add 3/4 cup heavy cream and simmer the mixture until it's hot.
Arrange the shrimp mixture on a heated platter with a rice pilaf mold and garnish with the almonds.