Craft Beer-Steamed Peel ’n’ Eat Shrimp
1 pkg (454 g) Longo’s Signature Raw Jumbo Black Tiger Shrimp, 21/25, thawed and patted dry
1/2 tsp each Longo’s Crushed Chili Peppers, salt and pepper
2 tbsp Longo’s Roasted Garlic and Shallot Grilling Oil
1/3 cup finely diced onion
8 cloves garlic, minced
2 tsp minced fresh ginger
1 large or 2 small jalapeño peppers, seeded and finely chopped
1 fresh Thai bird chili, minced (optional) 1/2 cup craft dark ale beer
1 tsp grated orange zest
1/2 cup orange juice
2 tbsp Longo’s Unsalted Butter
1 tbsp Longo’s Pure Liquid Honey 2 green onions, julienned
1/2 cup chopped fresh cilantro
- •Toss shrimp with chili peppers, salt and pepper.
- •Add oil to large skillet over high heat. Add seasoned shrimp, stirring and shaking pan to sear quickly. Add onion, garlic, ginger, jalapeño and Thai chili, if using. Sauté for 30 seconds. Add beer, orange zest and juice; cover and steam for 2 minutes or until shrimp is opaque and cooked through.
- •Remove from heat and stir in butter, honey and green onions. Sprinkle with cilantro and serve.
A dash of advice
- Protein 14g
- Fibre 1g
- Fat 7g
- Sugar 4g
- Carbs 7g
- Sodium 290mg