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Chipotle Shrimp. 2 chipotle chiles, plus 2 Tbsp. adobo sauce (from 1 [7-oz.] can) 6 Tbsp. (3 oz.) tequila or chicken stock. ¼ cup fresh lime juice (from about 2 limes)
Breakfast (361 calories) 1 cup low-fat plain strained Greek-style yogurt. ¼ cup sliced almonds. ½ cup cherries. 1 serving No-Added-Sugar Chia Seed Jam. A.M. Snack (193 calories)
"Sea & Earth Molcajete" (grilled catus, jumbo shrimp, marinated steak, chicken, chorizo, and sea bass cooked in a housemade chipotle tomato sauce topped with avocado, served in a sizzling lava rock molcajete, sprinkled with Monterey jack cheese); "Blackberry Cassis Margarita" (agave nectar, tequila, fresh lime juice, cassis, a red currant ...
Dunk these fried coconut lime shrimp into this refreshing pineapple salsa. They go great with margaritas—just saying! ... 1 1/2 cup chilli sauce. 1 1/2 cup small-diced pineapple. 1 jalapeno ...
A michelada A michelada made with Mexican lager beer, lime juice, Worcestershire sauce, celery salt, black pepper, hot sauce, and garnished with salt, cayenne pepper, and a lime wedge In Mexico City , the most common form is prepared with beer, lime, salt, and particular hot sauces or chile slices.
Deep-fried battered shrimp served with sweet and sour sauce. [4] [5] Cincalok: Malaysia: Made of fermented small shrimp or krill, usually served as a condiment together with chillis, shallots and lime juice. It is a fish paste, similar to bagoong alamang in the Philippines. Coconut shrimp (crunchy)
Keep the saffron sauce warm over low heat, stirring occasionally. Meanwhile, in a large, deep saucepan, bring the ale just to a simmer. Add the shrimp and poach over moderate heat until they are just cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to a plate, pat dry and season with salt and pepper.
Add the cream of coconut, tequila, orange liqueur, and lime juice. Shake for 10 to 20 seconds to chill thoroughly. Strain the cocktail into the 2 glasses, being careful not to splash the rims.