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Beer Braised Shrimp with Louisiana Salsa and Rice (Rachael Ray) Recipe

Beer Braised Shrimp with Louisiana Salsa and Rice (Rachael Ray) Recipe

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Beer Braised Shrimp with Louisiana Salsa and Rice (Rachael Ray)

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Ingredients:

Serving

4 cloves garlic, grated or finely chopped
6 to 8 small ribs celery from the heart, chopped
1 large or 2 medium green bell peppers, seeded and chopped
1 medium-large red onion, chopped
2 tbsp chopped fresh thyme, finely chopped
4 tbsp butter
1 1/2 cups enriched white rice
2 1/2 cups chicken stock
salt and freshly ground black pepper
2 red jalapeno chile peppers, very thinly sliced
1 pint grape or cherry tomatoes , heirloom multi colored, red or yellow, halved
2 limes
2 tbsp extra-virgin olive oil
2 lb large shrimp, deveined, tail on
1 tbsp seafood seasoning (recommended : old bay)
1 tbsp worcestershire sauce
1/4 cup hot sauce
1 bottle beer
3 tbsp butter
1 bunch scallions , thinly sliced on an angle

Directions:

In a medium bowl combine the garlic, celery, peppers, onions and thyme.
Heat a medium pot with 1 tablespoon butter over medium heat. Add about 1/3 of the vegetables to the pot, saute 2 to 3 minutes, add rice and toss around for 1 to 2 minutes more. Stir in the chicken stock and cover pot, bring to a boil. Simmer rice 15 to 18 minutes until tender, fluff with fork and season with salt and pepper.
Combine remaining vegetables with red chile peppers and tomatoes and dress with the juice of 1 lime. Season with a little salt.
Heat 2 tablespoons olive oil in a large skillet over medium-high to high heat. Add shrimp and season with seafood seasoning, Worcestershire and hot sauce. Toss shrimp for about 2 minutes then add beer, reduce heat to simmer and braise 5 to 6 minutes. Cut butter into small bits and melt into sauce then add in scallions. Squeeze the juice of 1 lime over the pan.
Serve shrimp in shallow bowls, top with a generous scoop of rice and garnish with generous spoonfuls of salsa. If you prefer lots of rice to a little bit of seafood, reverse the order and fill bowl with rice, top with shrimp and salsa.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	922.09 Kcal (3861 kJ)
Calories from fat	439.33 Kcal
		% Daily Value*
Total Fat	48.81g	75%
Cholesterol	126.82mg	42%
Sodium	2172.4mg	91%
Potassium	516.29mg	11%
Total Carbs	100.93g	34%
Sugars	10.2g	41%
Dietary Fiber	4.2g	17%
Protein	19.92g	40%
Vitamin C	64.2mg	107%
Vitamin A	1.2mg	38%
Iron	20.8mg	116%
Calcium	89.2mg	9%

Amount Per 100 g
Calories	174.65 Kcal (731 kJ)
Calories from fat	83.21 Kcal
		% Daily Value*
Total Fat	9.25g	75%
Cholesterol	24.02mg	42%
Sodium	411.47mg	91%
Potassium	97.79mg	11%
Total Carbs	19.12g	34%
Sugars	1.93g	41%
Dietary Fiber	0.8g	17%
Protein	3.77g	40%
Vitamin C	12.2mg	107%
Vitamin A	0.2mg	38%
Iron	3.9mg	116%
Calcium	16.9mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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