Shrimp With Spicy Black Bean Spread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Appetizers, Beans, Seafood, Spreads | 1 | Servings | |
INGREDIENTS
| 11 | oz | Black bean soup/dip |
| 1 | T | Lime juice |
| 1 | t | Mustard, dijon |
| 1/8 | t | Lime peel, grated |
| 60 | Crackers | |
| 2 | T | Oil |
| 1 | T | Jalapeno, chopped |
| 1 | Garlic clove, minced | |
| 30 | Shrimp, medium 1 lb | |
| 60 | Cilantro leaves |
INSTRUCTIONS
Combine first 7 ingredients until smooth. Cover and refrigerate at least 2 hours. Cut cooked shrimp in half lengthwise and remove vein. Spread 1 teaspoon soup mixture on each cracker. Top with shrimp and garnish with cilantro. 15 calories per serving--not including cracker. Source: GOURMET.ZIP file - recipes from Donna Endreson From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 407
Calories From Fat: 278
Total Fat: 31.5g
Cholesterol: 45.4mg
Sodium: 403.5mg
Potassium: 154.2mg
Carbohydrates: 25.1g
Fiber: 1.3g
Sugar: 9.2g
Protein: 7.5g