Tailgate Peel-and-Eat Shrimp with Texas Tequila-Mayo Dip
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- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 552
- Total Fat
- 45 g
- Saturated Fat
- 7 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 31 g
- Cholesterol
- 266 mg
- Sodium
- 567 mg
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 552
- Total Fat
- 45 g
- Saturated Fat
- 7 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 31 g
- Cholesterol
- 266 mg
- Sodium
- 567 mg
Ingredients
Texas Tequila Mayo Dip:
Directions
- Bring water, crab boil, lemon, celery and liquid smoke to a boil. Simmer for five minutes and add shrimp. Return mixture to a boil and simmer shrimp until opaque, approximately 4-5 minutes. Immediately remove pan from the stove and leave the shrimp in the water for 5 minutes to absorb more flavor. Drain, cool slightly. Make dipping sauce and serve with shrimp.
Texas Tequila Mayo Dip:
- Combine all ingredients in a bowl and whisk to combine well. Chill if not using immediately.
Cook’s Note
The sweet fruit in the Zinfandel will harmonize wonderfully with the sweet taste of the shrimp.
