| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Appetizers |
24 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Medium-size fresh unpeeled shrimp |
| 1 |
|
Clove garlic, peeled |
| 2 |
|
Green onions, cut in 1" pieces |
| 1 1/2 |
ts |
Cornstarch |
| 1 1/2 |
ts |
Dry cocktail sherry |
| 1 |
|
Egg white |
| 1/2 |
c |
Canned water chestnuts |
| 24 |
sl |
Party-style rye bread |
| 1/4 |
c |
Commercial sweet and sour sauce |
INSTRUCTIONS
Peel and devein shrimp, and set aside.
Position knife blade in food processor bowl. With processor running, drop
garlic through food chute, and process until minced. Add green onions, and
process until chopped. Add cornstarch, sherry, and egg white; process until
well blended. Add shrimp and water chestnuts, and pulse until finely
chopped.
Spread about 1 tablespoon shrimp mixture over each bread slice. Place on a
baking sheet. Bake at 375 deg for 10 minutes or until shrimp mixture is
done. Yield: 2 dozen appetizers (serving size: 1 appetizer and 1/2 teaspoon
sauce).
Per serving: 87 Calories; 1g Fat (11% calories from fat); 4g Protein; 15g
Carbohydrate; 15mg Cholesterol; 161mg Sodium
Serving Ideas : Serve warm with sweet and sour sauce.
NOTES : A small amount of shrimp goes a long way in this heart-healthy
recipe from Dolores Austin, of Park Ridge, Illinois.
Recipe by: Cooking Light, July/Aug 1993, page 118
Posted to MC-Recipe Digest V1 #434 by igor@digex.net on Jan 28, 1997.
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