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Ingredientes
- 6 x garlic, cloves, whole
- 1 1/3 c. fresh orange, juice
- 6 Tbsp. lime, juice
- 1/2 tsp sugar
- 1/2 x vanilla, bean, scraped
- 4 Tbsp. cool unsalted butter, cut into small pcs
- 1 tsp salt Shrimp
- 1 1/2 lb freshwater shrimp, deveined, halved, in the shell
- 2 clv garlic, minced
- 2 Tbsp. minced fresh parsley
- 3 Tbsp. butter
- 1/2 tsp salt lemon, wedges, for garnish
Direcciones
- Into a small saucepan add in the 6 thinly sliced cloves of garlic, orange juice, 2 Tbsp. lime juice, sugar and scrapings from the vanilla bean.
- Bring to a simmer over medium heat. Reduce heat to medium low. Gently simmer the garlic cloves in the juice for about 25 to 30 min till the juice has reduced to a caramel-coloured syrup and the garlic is soft.
- Using a fork, crush the garlic in the sauce.
- Whisk in the butter one piece at a time till it is incorporated into the sauce and the mix is emulsified. If the sauce is too thick thin it with the remaining lime juice.
- Season the sauce with 1 tsp. salt.
- Shrimp:Preheat the grill.
- Heat butter in a skillet over medium heat. Add in 2 cloves minced garlic, parsley and 1/2 tsp. salt. Stir ingredients into a paste. Spoon 1 Tbsp. paste onto each shrimp half. Chill overnight.
- Grill shrimp for about 2 min per side till shrimp turns pink and is just cooked through. Serve with the sauce and lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 4 servings | |
| Calories 215 | |
| Calories from Fat 178 | 83% |
| Total Fat 20.29g | 25% |
| Saturated Fat 12.79g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 65mg | 3% |
| Potassium 135mg | 4% |
| Total Carbs 9.49g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.02g | 3% |
| Protein 1.14g | 2% |
