Spicy shrimp in beer in foil
Votes: 9
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 300, total fat 8 G., saturated fats 4 G., proteins 22 G., carbohydrates 32 G., fiber 1 G., cholesterol 195 mg, sodium 970 mg, sugar 1 G.
Calories 300, total fat 8 G., saturated fats 4 G., proteins 22 G., carbohydrates 32 G., fiber 1 G., cholesterol 195 mg, sodium 970 mg, sugar 1 G.
Prepare delicious and healthy grilled shrimp in a spicy sauce made from butter, beer, chipotle sauce, and spices. Wrap the shrimp and sauce in heavy-duty foil and grill over coals. The beer and butter soften the flavor of the spices, while adding depth. The chipotle sauce adds a smoky aroma. So the shrimp won't be grilled, but will have a grilled flavor. Serve with steamed rice and drizzle with the delicious sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.6 kg large shrimp, peeled, deveined and shelled
- 5 cloves garlic, crushed
- 2 tsp chipotle hot sauce + additionally to taste
- 2 tsp ground cumin
- 1 teaspoon dried oregano
- 1/4 tsp ground coriander
- 3/4 teaspoon coarse salt
- 0.5 cup Mexican lager, such as Corona
- 2 tbsp (30 g) butter, cut into pieces
- 1 lime, cut in half
- 1/4 cup chopped cilantro
- 2 cups cooked white rice
We recommend
Cooking the dish according to the recipe:
- Preheat grill to medium heat.
- Line a 12x18-inch sheet of heavy-duty foil. Fold the four sides up to form a wall, and arrange the shrimp in the center of the foil. Toss the shrimp with garlic, chipotle sauce, cumin, oregano, coriander, and salt. Pour in the beer. Top with pats of butter. Cover with another large sheet of foil and pinch and fold the edges together to seal tightly.
- Transfer the foil packet to the grill, seal, and grill until the shrimp are pink and cooked through, 4-6 minutes. Remove from heat and let stand for a few minutes. Carefully, being careful not to burn yourself with steam, tear the packet open. Squeeze the shrimp with lime juice and sprinkle with cilantro. Serve the shrimp with rice and extra chipotle sauce.
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