| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Fruits, Vegetables, Grains | Eat-lf mail, Fish/seafoo, Fruits, Low fat | 4 | servings | |
INGREDIENTS
| 12 | Tiger Shrimp | |
| 1/4 | ts | Salt |
| 1/4 | ts | Coarse Black Pepper |
| 2 | ts | Vegetable Oil; Or Grapesead Oil |
| 1 | tb | Thinly Sliced Lemon Zest |
| 1 | tb | Thinly Sliced Lime Zest |
| 1 | tb | Thinly Sliced Jalapeno Pepper |
| 1 | ts | Thinly Sliced Ginger |
| 1 | c | Sliced Red Seedless Grapes |
| 3 | tb | Dark Rum |
| 2 | tb | Brown Sugar |
| 2 | tb | Freshly Squeezed Lemon Juice |
| 1 | tb | Freshly Squeezed Lime Juice |
INSTRUCTIONS
Peel and devein shrimp, pat dry and season with salt and pepper. Heat the oil in a large nonstick skillet. Cook shrimp over medium-high heat until bright pink and curling, about 2 minutes. Stir in lemon zest, lime zest, jalapeno, ginger and grapes. Simmer 1 minute. Pour on the rum, being careful to keep your hands and face away from any flame. Simmer 1 minute. Stir in brown sugar, lemon juice and lime juice and simmer until sauce is slightly syrupy and the shrimp are just cooked through. Serve 3 shrimp to each guest with grapes and sauce poured over them. Nutritional information per serving: 112 calories, 9.2 g protein, 3 g fat, 82 mg cholesterol, 13 g carbohydrate, 244 mg sodium, .8 g fiber, 24.2% CFF Makes 4 servings http://www.tennessean.com/ Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jul 20, 1999, converted by MM_Buster v2.0l.
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