|½ pounds||Medium-size fresh unpeeled shrimp|
|1||Clove garlic, peeled|
|2||Green onions, cut in 1" pieces|
|1½ teaspoon||Dry cocktail sherry|
|½ cup||Canned water chestnuts|
|24 slices||Party-style rye bread|
|¼ cup||Commercial sweet and sour sauce|
Peel and devein shrimp, and set aside.
Position knife blade in food processor bowl. With processor running, drop garlic through food chute, and process until minced. Add green onions, and process until chopped. Add cornstarch, sherry, and egg white; process until well blended. Add shrimp and water chestnuts, and pulse until finely chopped.
Spread about 1 tablespoon shrimp mixture over each bread slice. Place on a baking sheet. Bake at 375 deg for 10 minutes or until shrimp mixture is done. Yield: 2 dozen appetizers (serving size: 1 appetizer and ½ teaspoon sauce).
Per serving: 87 Calories; 1g Fat (11% calories from fat); 4g Protein; 15g Carbohydrate; 15mg Cholesterol; 161mg Sodium Serving Ideas : Serve warm with sweet and sour sauce.
NOTES : A small amount of shrimp goes a long way in this heart-healthy recipe from Dolores Austin, of Park Ridge, Illinois.
Recipe by: Cooking Light, July/Aug 1993, page 118 Posted to MC-Recipe Digest V1 #434 by igor@... on Jan 28, 1997.
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