Herbal Shrimp Delight with Beer Sauce
Chopped tiger shrimp on a delicious blend of greens and herbs, drizzled with my own beer and tomato sauce!
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1cup chopped fresh basil
- 1cup chopped fresh oregano
- 1cup chopped fresh parsley
- 1cup chopped fresh spinach
- 1cup chopped romaine lettuce
- 5tablespoons olive oil, divided
- 1teaspoon white wine
- 2tablespoons all-purpose flour
- ¼cup cold water
- 1small onion, chopped
- 1green onion, chopped
- 5cloves garlic, peeled and minced
- 1tomato, diced
- 1cup Mexican beer
- 1tablespoon fresh lime juice
- 1pound jumbo shrimp, peeled and deveined
- salt and pepper to taste
- 2tablespoons freshly grated Parmesan cheese
- freshly ground black pepper to taste
Instructions
Step 1
In a medium bowl, toss together basil, oregano, parsley, spinach, romaine lettuce, 3 tablespoons olive oil, and white wine.Step 2
In a small bowl, blend the flour and water to a paste.Step 3
Heat 1 tablespoon olive oil in a medium saucepan over medium high heat, and saute the onion, green onion, and garlic 5 minutes, until tender. Mix in the tomato. Reduce heat to low, and blend in the flour and water. Cook and stir until thickened. Mix in the beer and lime juice, season with salt and pepper, and simmer while cooking the shrimp.Step 4
Heat remaining olive oil in a separate medium saucepan. Saute the shrimp about 3 minutes on each side, until opaque.Step 5
Remove shrimp from heat, and finely chop while warm. Serve over the herb and greens mixture, and drizzle with beer sauce. Sprinkle with Parmesan and freshly ground black pepper.