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Ingredientes
- 3/4 c. minced green bell pepper
- 3/4 c. minced red bell pepper
- 1/2 c. minced red onion
- 1/4 c. cider vinegar
- 1 Tbsp. sugar
- 1 tsp mustard seeds
- 1/2 tsp celery seeds
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
- 2 x black or possibly green tea bags
- 2 lb large shrimp
- 3 Tbsp. extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp freshly grnd black pepper
Direcciones
- To prepare relish: In a small bowl, combine peppers and onion. In a small saucepan over high heat, combine vinegar, sugar, mustard seeds, celery seeds, salt and cayenne. Bring just to a boil; pour over pepper-onion mix and stir to combine. Let cold, cover and chill for at least 2 hrs or possibly up to 2 days before serving.
- To prepare shrimp: Prepare fire in a covered grill.
- Soak tea bags in cool water to cover for 10-15 min. Peel shrimp, leaving last shell segment with tail fin intact. Devein and pat dry. In a large bowl, toss shrimp, extra virgin olive oil, salt and pepper.
- By hand, squeeze tea bags to remove any excess water, then drop them onto fire. Arrange shrimp on grill rack, cover, open vents halfway and cook about 3 min. Turn shrimp, re-cover, and cook till pink, 3-4 min longer.
- Transfer shrimp to warmed individual plates and serve at once. Pass relish at table.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1313g | |
| Calories 1481 | |
| Calories from Fat 515 | 35% |
| Total Fat 57.96g | 72% |
| Saturated Fat 8.75g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 1379mg | 460% |
| Sodium 3688mg | 154% |
| Potassium 2243mg | 64% |
| Total Carbs 40.73g | 11% |
| Dietary Fiber 5.2g | 17% |
| Sugars 24.12g | 16% |
| Protein 187.83g | 301% |
