A Shrimp Shack Special!
Makes 4 servings
This dish is fun for the whole family, and it*s easy. Buy the shrimp
already peeled and deveined. If it*s frozen, thaw it in a bowl of cold
water, drain, and pat dry. The slaw is made with prepared cole slaw mix
and a can of beans -- and it*s a red slaw, made spicy with chili powder
and hot sauce. If you prefer not to make the sauce, simply use premade
cocktail sauce.
Ingredients:
Shrimp
1 pound peeled and deveined medium shrimp, thawed if frozen
2 tablespoons fresh lemon juice
1 teaspoon hot-pepper sauce
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt (optional)
Slaw
2 tablespoons reduced-fat mayonnaise
2 tablespoons reduced-fat sour cream
1 tablespoon cider vinegar
1 teaspoon chili powder
1/4- 1/2 teaspoon hot-pepper sauce
1/8 teaspoon salt
3 cups prepared cole slaw mix
1 can (15 ounces) pinto beans, rinsed and drained
Shrimp Sauce
1/4 cup ketchup
1-2 tablespoons prepared white horseradish
1 tablespoon fresh lemon juice
Instructions:
To make the shrimp: Coat a rimmed baking sheet with cooking spray. Place
the shrimp in a mound on the pan and mix with the lemon juice, pepper
sauce, oil, and salt (if using). Spread out on the pan. Let stand for 10
minutes while preparing the slaw and the sauce.
Preheat the broiler. Broil the shrimp 3" to 4" from the heat until pink
and just opaque in the thickest part, about 5 minutes.
To make the slaw: In a salad bowl, mix together the mayonnaise, sour
cream, vinegar, chili powder, pepper sauce, and salt. Add the cole slaw
mix and beans and toss to mix well.
To make the sauce: In a small bowl, mix together the ketchup,
horseradish, and lemon juice. Serve the shrimp with the sauce and the
slaw.
Per serving: 240 calories, 23 g carbohydrates, 25 g protein, 6 g total
fat, 155 mg cholesterol, 5 g dietary fiber, 660 mg sodium
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"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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