| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Main dishes, Appetizers |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Nectarines; pitted |
| 3 |
lg |
Plums; pitted |
| 3 |
tb |
Apricot preserves |
| 5 |
tb |
Dijon mustard |
| 1/4 |
ts |
Dried chili flakes; finely chopped, or 1/4 teaspoon jalapeno pepper |
| 1/4 |
ts |
Salt; to taste |
| 1/4 |
ts |
Pepper; to taste |
| 1 |
|
Lemon; juice of |
| 1 |
lb |
Shrimp; cooked and shelled |
INSTRUCTIONS
1. In food processor puree nectarines, plums, preserves, mustard, chili
flakes, salt, pepper and lemon juice. Transfer to large bowl.
2. Add shrimp to bowl, tossing to coat. Serve cold as an appetizer or hot
over rice as an entree.
Makes 4 servings. Preparation time: About 20 minutes. Cooking time: About5
minutes.
Per serving: About 234 cal, 25 g pro, 32 g car, 4 g fat, 13% cal from fat,
173 mg cholesterol, 550 mg sod, 4 g fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: Low-Fat Meals, Woman's Day, 4/96
Posted to MC-Recipe Digest V1 #895 by 4paws@netrax.net (Shermeyer-Gail) on
Nov 09, 1997
A Message from our Provider:
“Rainbows – a gift from God”