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Ingredientes
- 12 lrg Shrimp -- peeled and Deveined
- 1/2 c. Tequila
- 3 Tbsp. Fresh lemon juice
- 2 x Large eggs
- 2 Tbsp. Water
- 1/4 c. Extra virgin olive oil All-purpose flour
- 1/2 c. Unsalted butter
- 3 x Thin lemon slices
- 4 x Green onions -- minced
- 2 tsp Chopped ginger -- peeled
- 2 tsp Chopped garlic
- 1 tsp All-purpose flour
- 1 c. Dry white wine
- 6 ounce Fettuccine Minced fresh dill
Direcciones
- Mix shrimp, tequila and lemon juice in medium bowl.. Cover and chill 2 hrs. Drain shrimp.
- Whisk Large eggs and water in medium bowl. Season with salt and pepper. Heat oil in large skillet over medium heat. Dip shrimp into egg mix, then into flour; shake off excess. Place shrimp in skillet and saute/fry till pink and cooked through, about 2 min per side. Transfer shrimp to plate lined with paper towels and drain. Throw away oil.
- In same skillet, heat 1/4 c butter over medium heat. Add in lemon and green onions and saute/fry 3 min. Add in ginger and garlic and saute/fry 2 min.
- Stir in flour. Gradually mix inwine; boil till reduced to glaze, about 2 min. Add in remaining butter and whisk till melted. Throw away lemon. Return shrimp to skillet and heat through.
- Meanwhile cook pasta in salted water. Drain. Divide pasta between plates.
- Top with shrimp. Pour sauce over. Sprinkle with dill and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 551g | |
| Recipe makes 2 servings | |
| Calories 1341 | |
| Calories from Fat 707 | 53% |
| Total Fat 80.17g | 100% |
| Saturated Fat 34.82g | 139% |
| Trans Fat 0.0g | |
| Cholesterol 394mg | 131% |
| Sodium 157mg | 7% |
| Potassium 655mg | 19% |
| Total Carbs 78.03g | 21% |
| Dietary Fiber 5.0g | 17% |
| Sugars 6.05g | 4% |
| Protein 27.83g | 45% |
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