| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Cornish | Fish*shell, Appetizers, Feastive | 6 | Servings |
INGREDIENTS
| 1 | lb | Jumbo shrimp |
| 1/4 | c | Dry white wine |
| 2 | tb | Vegetable oil |
| 2 | tb | Lemon juice |
| 2 | tb | Oyster sauce |
| 2 | Garlic cloves, minced | |
| 1 1/2 | ts | Dried oregano |
| 1 | ts | Dijon mustard |
| 1/2 | ts | Pepper |
INSTRUCTIONS
Peel and devein shrimp. In bowl, combine wine, oil, lemon juice, oyster sauce, garlic, oregano, mustard and pepper. Add shrimp. Cover and refrigerate for 30 minutes. Drain, reserving 1/4C marinade. In skillet, heat reserved marinade over medium-high heat; cook shrimp, stirring for 4 minutes or until pink. Per serving: about 80 calories, 12 g protein, 3 g fat, 1 g carbohydate Suggested Valentine's Day Menu: Hot Cheese Dip Stuffed Tomatoes [MM recipe 12 Feb] Zesty Shrimp [MM recipe 12 Feb] Avocado and Boston Lettuce Tossed Salad Cornish Hens [MM recipe 12 Feb] Marble Cheesecake Coffee or Tea Source: Canadian Living [magazine] Feb/96 [-=PAM=-] [email protected]
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