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.

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