| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Low-fat, Appetizers |
12 |
Servings |
INGREDIENTS
| 3 |
tb |
Lemon juice |
| 2 |
ts |
Dried whole tarragon |
| 1 |
|
Small clove garlic, minced |
| 23 |
|
Medium-sized fresh shrimp, peeled and deveined (1/2lb) |
| 24 |
|
Sliced fresh mushroom (1/2- inch-thick) (about 1 lb) |
| 1 |
tb |
Water |
| 1 |
tb |
Chopped fresh parsley |
| 1 1/2 |
ts |
Dijon mustard |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Combine first 3 ingredients; stir well. combine half of lemon juice
mixture and shrimp in a 9-inch glass pieplate; toss well. Cover and
marinate in refrigerator 1 hour, stirring occastionally. Combine mushroom
slices and remaining lemon juice mixture; toss well. Cover and set mixture
aside. Arrange shrimp spoke-fashion in a single layer with yhickest portion
toward outside of pieplate. Cover with heavy-duty plastic wrap and vent.
Microwave at HIGH 2 minutes to 2 minutes 20 seconds or until shrimp is
done, rearrange shrimp and rotating pieplate a halfturn after a minute.
Drain shrimp and reserve marinade. Add water and next 4 ingredients to
reserved marinade, stirring with whisk. Add shrimp; toss well. Thread 1
mushroom slice and 1 shrimp onto each of 24 wooden picks. Yeild 24
appetizers (about 15 calories each).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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