RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4954
View Recipe |
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Recipe Name: |
Lemon Mustard Shrimp - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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Course: |
Entree |
Used in Baskets: |
No |
Base: |
Shellfish |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.03
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
Cup
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
Serve with Sesame Noodles. |
Comments: |
If taking this on a picnic, cook the shrimp the night before, and then toss it in the remaining marinade. Store in an airtight container and put in the refrigerator overnight.
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Ingredients: 2 Tablespoons oil, olive 2 Teaspoons ginger root grated 0.25 Teaspoon pepper, cayenne
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Directions:
In a large bowl, stir together sherry, vinegar, mustard, zest, ginger and cayenne. Stir in the chopped herbs. Put 2 tablespoons of this marinade over the shrimp and let sit for 10 to 15 minutes.
Heat the oil in a wok or large frying pan over medium heat. Add the shallot and garlic and stir until light golden, about 5 minutes. Add the shrimp, increase heat to medium-high and stir until the shrimp are opaque through the center, 4 to 6 minutes. Remove from heat and set aside.
To serve, pile Sesame Noodles onto plates and top with shrimp. Drizzle each serving with some of the remaining marinade.
Sprinkle with green onions. |
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Nutrition per Serving: |
Calories: |
198 |
Total Carbs: |
6.8 |
Net Carbs: |
0.0 |
Cholesterol: |
172.0 |
Fat: |
6.8 |
Protein: |
23.32 |
Fiber: |
1.13 |
Sodium: |
125.71 |
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