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Ingredientes
- 2 x coconuts
- 1 lb peeled medium shrimp deveined
- 1/4 c. extra virgin olive oil
- 2 x tomatoes minced
- 3 x green onions minced
- 1/2 tsp minced garlic
- 1/4 c. orange juice
- 1/4 c. tequila
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Poke 2 holes in 1 coconut. Holding coconut over measuring c., drain 1/4 c. liquid into c.. Set liquid aside. Reserve remaining liquid for another use. Cut coconuts in half and set aside.
- In medium skillet, saute/fry shrimp in oil over medium-high heat 1 minute. Add in tomatoes, onions and garlic and cook on low heat 4 min. Add in orange juice, tequila and coconut liquid and season to taste with salt and pepper. Cook and stir 2 min till shrimp turns opaque and is cooked through.
- Ladle shrimp and juices into coconut shells.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 4 servings | |
| Calories 660 | |
| Calories from Fat 428 | 65% |
| Total Fat 50.22g | 63% |
| Saturated Fat 32.92g | 132% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 194mg | 8% |
| Potassium 799mg | 23% |
| Total Carbs 21.9g | 6% |
| Dietary Fiber 10.4g | 35% |
| Sugars 9.76g | 7% |
| Protein 27.39g | 44% |
