This versatile recipe works as an appetizer. Just mound the shrimp in a bowl and serve with toothpicks. Or serve as a main course over rice or noodles with steamed snow peas.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2004
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic minced
- 1 tablespoon grated lime rind
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 3/4 lb large raw shrimp (about 50), peeled and deveined
- 1/4 cup white wine
- 1/4 cup chicken stock
- 2 tablespoons lime juice
- 3 green onions chopped
- 2 tablespoons chopped fresh coriander
In large nonstick skillet, heat oil over medium heat; fry garlic, lime rind, cayenne pepper and salt, stirring occasionally, until aromatic, about 2 minutes.
Add shrimp; fry, stirring often, until slightly pink, about 3 minutes.
Add wine and lime juice; cook over medium-high heat, stirring, until shrimp are bright pink and almost no liquid remains, about 3 minutes. Toss with onions and coriander.
Nutritional facts <b>Per piece:</b> about
- Sodium 29 mg
- Protein 2 g
- Calories 16.0
- Total fat trace
- Cholesterol 18 mg
- Saturated fat 0 g
- Total carbohydrate trace
- Iron 2.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 2.0