| 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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