Herbal Shrimp Delight with Beer Sauce

SUBMITTED BY: Chris Warner PHOTO BY: j00lius

"Chopped tiger shrimp on a delicious blend of greens and herbs, drizzled with my own beer and tomato sauce!"

PREP TIME	30 Min
COOK TIME	15 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 cup chopped fresh basil
1 cup chopped fresh oregano
1 cup chopped fresh parsley
1 cup chopped fresh spinach
1 cup chopped romaine lettuce
5 tablespoons olive oil, divided
1 teaspoon white wine
2 tablespoons all-purpose flour
1/4 cup cold water
1 small onion, chopped
1 green onion, chopped
5 cloves garlic, peeled and minced
1 tomato, diced
1 cup Mexican beer
1 tablespoon fresh lime juice
1 pound jumbo shrimp, peeled and deveined
salt and pepper to taste
2 tablespoons freshly grated Parmesan cheese
freshly ground black pepper to taste

READ REVIEWS (2)

DIRECTIONS

In a medium bowl, toss together basil, oregano, parsley, spinach, romaine lettuce, 3 tablespoons olive oil, and white wine.
In a small bowl, blend the flour and water to a paste.
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.
Heat remaining olive oil in a separate medium saucepan. Saute the shrimp about 3 minutes on each side, until opaque.
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.

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REVIEWS

Reviewed on Jan. 31, 2005 by SHUGGYXO

Excellent! But I chop the shrimp large, not small.

3 users found this review helpful

Reviewed on Jan. 10, 2008 by j00lius

I couldn't find those herbs fresh, so I just added about a tbsp of each herb dried to the wine/oil mix, and used it as a dressing for the romaine/spinach combo. I also just cut each shrimp in half, because I love big bites of shrimp. The sauce was missing something, but I'm not sure what.

1 user found this review helpful