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Recipe of Lettuce Tacos with Buffalo Shrimp
Eva

Eva

Recipe of Lettuce Tacos with Buffalo Shrimp
Eva

Eva

Recipe of Lettuce Tacos with Buffalo Shrimp
Eva

Eva

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Lettuce Tacos with Buffalo Shrimp

20 mins
15 mins
Low
108
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Lovers of spicy food have to try this recipe for buffalo shrimp accompanied by Eva® French Lettuce, to make some different tacos. Enjoy them for lunch or dinner. You will love them!
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Ingredients

4 portions
  • 3 tablespoons butter, in cubes, for the buffalo sauce
  • 1 1/2 cups hot sauce, for wings, for buffalo sauce
  • 3 tablespoons apple vinegar, for the buffalo sauce
  • 1 teaspoon paprika, for the buffalo sauce
  • 1 teaspoon garlic powder, for the buffalo sauce
  • 1/2 teaspoons onion powder, for the buffalo sauce
  • to taste salt
  • to taste black pepper powder
  • 2 cups shrimp, medium, clean and without shell
  • 1 Eva® french lettuce
  • 1/2 cups red onion, finely chopped, to accompany
  • 1/4 cups coriander, small leaves, to accompany
  • 1/2 cups jocoque
  • enough lemon, in quarters, to accompany

Preparation

In a small pot, melt the butter over low heat, add the hot wings sauce, apple cider vinegar, paprika, garlic powder, onion powder, salt and pepper and add; cook 5 minutes or until sauce begins to bubble.

Add the shrimp, cook for 10 more minutes and remove from the heat.
Place two leaves of Eva® French Lettuce, one on top of the other, to simulate an omelette. Add the buffalo shrimp, accompany with red onion, coriander, jocoque and lemon.

PRESENTATION

Garnish with red onion and coriander leaves. You can accompany your tacos with a little jocoque and lemon.

TIPS

If you don't want to use butter, you can substitute canola oil for it, the only difference is that the flavor will change subtly.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
93.7
kcal
4.69%
Carbohydrate, by difference
2.3
g
0.77%
Protein
8
g
16%
Total lipid (fat)
6
g
9.23%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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