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Ingredientes
- 1/2 c. butter
- 2 x garlic cloves chopped
- 1 tsp crushed Szechwan peppercorns
- 1 tsp warm chili oil
- 1/4 c. minced fresh cilantro (or possibly 2 tbspns minced fresh parsley)
- 1 1/2 lb raw medium shrimp - (abt 45 to 60) peeled, deveined
- 2 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1/2 lb angel hair or possibly vermicelli pasta cooked
- 1/3 c. grated Romano or possibly Parmesan cheese
Direcciones
- In small saucepan, combine butter, garlic, peppercorns, and chili oil; simmer over low heat till butter is melted and garlic begins to sizzle. Remove from heat; stir in cilantro.
- Thread shrimp on four or possibly five skewers. Brush with extra virgin olive oil. Place shrimp in center of cooking grate. Grill 4 to 5 min till pink and just opaque, turning once halfway through grilling time. Don't overcook. Season with salt and pepper to taste.
- Remove shrimp from skewers; toss with butter mix, warm pasta, and cheese. Serve warm.
- This recipe yields 4 servings.
- Wine Recommendation: That grape can quench the fire of this sauce and yet cradle the tender shrimp flavor Sauvignon Blanc to the rescue!
- Beer Recommendation: A Mexican lager is well-versed in handling fiery spices and simple shellfish, and really comes alive when the food is grilled. Ole!
- Comments: A quick and delicious recipe to toss together on busy week nights.
- Note: If using wooden skewers, soak in water thirty min before using so ends will not burn during grilling time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 4 servings | |
| Calories 632 | |
| Calories from Fat 258 | 41% |
| Total Fat 29.21g | 37% |
| Saturated Fat 16.74g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 327mg | 109% |
| Sodium 547mg | 23% |
| Potassium 468mg | 13% |
| Total Carbs 44.7g | 12% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.63g | 1% |
| Protein 45.49g | 73% |
