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Janet Raines | Nueces EC

8 ounces large, raw shrimp, frozen, with shells on
Juice of 1 lime
Tabasco sauce
2 tablespoons olive oil
2 small red onions, peeled and sliced
2 cloves garlic, peeled and crushed
2 fresh red chile peppers, deseeded and chopped
Salt and pepper to taste
10 ounces heavy cream
3 ounces Fontina or Port Salut cheese, grated

  • Rinse shrimp and allow to defrost for about an hour. Peel off shells and devein with the point of a sharp knife. Preheat oven broiler to its highest setting.
  • Place shrimp in a bowl and sprinkle with lime juice and a few drops of Tabasco. Marinate for 15 minutes or longer.
  • Heat oil in a frying pan and cook the onions about 3 minutes. Add the garlic and chile peppers, and continue to cook 2 to 3 minutes more.
  • Divide the onion mixture into two or more ovenproof dishes (depending on size). Drain shrimp, divide and place on top of onions.
  • Season well with salt and pepper. Pour cream over shrimp, then scatter grated cheese on top.
  • Place dishes under the broiler (about 10 inches from the heat). Cook until the shrimp turns pink and the cheese is golden and bubbly.

Servings: 4. Serving size: 4 ounces. Per serving: 376 calories, 10.05 g protein, 31.68 g fat, 10.19 g carbohydrates, 1.34 g dietary fiber, 499 mg sodium, 3.38 g sugars, 168 mg cholesterol