Seared giant shrimp with grapes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Tiger Shrimp | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Coarse Black Pepper |
| 2 | teaspoons | Vegetable Oil; Or Grapesead Oil |
| 1 | tablespoon | Thinly Sliced Lemon Zest |
| 1 | tablespoon | Thinly Sliced Lime Zest |
| 1 | tablespoon | Thinly Sliced Jalapeno Pepper |
| 1 | teaspoon | Thinly Sliced Ginger |
| 1 | cup | Sliced Red Seedless Grapes |
| 3 | tablespoons | Dark Rum |
| 2 | tablespoons | Brown Sugar |
| 2 | tablespoons | Freshly Squeezed Lemon Juice |
| 1 | tablespoon | Freshly Squeezed Lime Juice |
Directions
Peel and devein shrimp, pat dry and season with salt and pepper. Heat the oil in a large nonstick skillet. Cook shrimp over medium-high heat until bright pink and curling, about 2 minutes. Stir in lemon zest, lime zest, jalapeno, ginger and grapes. Simmer 1 minute. Pour on the rum, being careful to keep your hands and face away from any flame. Simmer 1 minute.
Stir in brown sugar, lemon juice and lime juice and simmer until sauce is slightly syrupy and the shrimp are just cooked through. Serve 3 shrimp to each guest with grapes and sauce poured over them.
Nutritional information per serving: 112 calories, 9⅕ g protein, 3 g fat, 82 mg cholesterol, 13 g carbohydrate, 244 mg sodium, ⅘ g fiber, 24⅕% CFF Makes 4 servings
Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Jul 20, 1999, converted by MM_Buster v2.0l.