| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Main course, Fish*, Low-fat* |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Large shrimp; peeled & deveined |
|
|
Coriander leaves |
|
|
Lime wedges |
|
|
Hot cooked rice |
| 2 |
lg |
Dried Ancho chiiles |
| 1/2 |
c |
Hot water |
| 1/2 |
c |
Chopped onion |
| 2 |
|
Cloves garlic; chopped |
| 1 |
tb |
Chopped parsley |
| 1/4 |
c |
Dry white wine |
| 1/4 |
c |
White wine vinegar |
| 1 |
|
Bay leaf |
| 1 |
ts |
Honey |
INSTRUCTIONS
GARNISH
SAUCE
To make sauce: Break chiles into samll pieces. Discard stems and seeds.
Pour 1/2 cup hot water over chiles. Let stand 20 minutes. Drain. Reserve
liquid.
Place onion, garlic, and parsley in blender with chiles and 3T soaking
liquid. Blend till smooth.
Put chile paste in non-stick skillet and cook over medium heat, stirring,
until fragrant. Stir in wine, vinegar, bay leaf, and honey. Cover and
simmer over low heat 5 minutes.
Add shrimp to sauce. Mix to coat shrimp. Cover and cook on low heat 5
minutes, stirring once. Shrimp should be just cooked through.
Serve shrimp and sauce over rice. Garnish with coriander leaves and lime
wedges.
Yield: 2 servings Per serving: Cal 96 / Prot 16g / Fiber .1g / Carb 2g /
Fat 0g (Unsat 0g)
Recipe By : Let's Live (?)
Posted to EAT-L Digest 10 November 96
Date: Mon, 11 Nov 1996 09:21:49 +0100
From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”