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Nutrition Facts
Serving Size 394 g
(Approx. 4 Servings)
Amount Per Serving
Calories 460 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 140 mg 47%
Sodium 1210 mg 50%
Total Carbohydrate 58 g 19%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 27 g
Vitamin A 0% Iron 2%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Stella Artois Grilled Shrimp Appetizer

Prep Time
1 h 15 m
Cook Time
20 minutes
Total Time
1 h 35 m
4  People


Recipe makes 4 Servings

12 Oz Stella Artois Beer
16 Oz H-E-B Wild Gulf Brown Shrimp, peeled and deveined
10 Oz Hill Country Fare Cream of Mushroom Soup
2 Tbsp H-E-B Olive Oil
1/8 Tsp H-E-B Iodized Salt
1/8 Tsp H-E-B Black Pepper
16 Oz french baguette bread
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Combine 1 cup of the beer with the shrimp in a zipper bag. Marinate in refrigerator for 1 hour.
Combine remaining beer with the mushroom soup in a skillet over medium-low heat, cook for 10 minutes, and keep warm.
Thaw bread and bake according to package directions.
Cool for 10 minutes, slice thin, wrap in a cloth napkin, and keep warm.
Season shrimp with olive oil, salt and pepper and place on a grilling mesh.
Heat gas or charcoal grill to 375°F.
Grill shrimp for 2 minutes per side.
Remove from fire and keep warm in foil covered dish.
Dip each shrimp in mushroom beer sauce and serve on a slice of baguette.



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