| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Uncooked medium/large shrimp; shelled; deveined |
| 1/4 |
c |
Sliced green onions |
| 1/2 |
ts |
Grated orange peel |
| 1/3 |
c |
Dry white wine |
| 1/4 |
c |
Orange juice |
| 1/4 |
c |
Whipping cream |
| 2 |
ts |
Cornstarch |
INSTRUCTIONS
In medium skillet, combine shrimp, onions, orange peel, wine and orange
juice. Bring to a boil; stir gently. Reduce heat to low; cover and simmer
2-3 minutes or until shrimp turn pink. DO NOT OVERCOOK!
In small bowl, combine whipping cream and cornstarch; blend until smooth.
Gradually stir into hot mixture in skillet. Cook over low heat until
thickened, stirring constantly. MICROWAVE DIRECTIONS:
In 2-quart microwave-safe casserole, combine shrimp, onions, orange peel,
wine and orange juice; cover tightly. Microwave on MEDIUM for 7-10 minutes
or until shrimp turn pink, stirring once halfway through cooking. DO NOT
OVERCOOK!
In small bowl, combine whipping cream and 1 tablespoon cornstarch; blend
until smooth. Gradually stir into hot mixture in casserole. Microwave on
HIGH for 1 to 2-1/2 minutes or until mixture thickens; stir gently.
CALORIES: 150 SODIUM: 160MG
CHOLESTEROL: 155MG FAT: 6G
CARBOHYDRATE: 6G SAT: 4G
From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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