| 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
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