Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenLow_fat - Herbed And Sweetened Shrimp
Famous Authors (View All Authors)
Low_fat - Herbed And Sweetened Shrimp Post by :sixchute Category :Learning Kitchen Author :Unknown Date :March 2012 Read :665

Click below to download : Low_fat - Herbed And Sweetened Shrimp (Format : PDF)

Low_fat - Herbed And Sweetened Shrimp

Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup water
2 tablespoons dark brown sugar
2 tablespoons minced peeled ginger root
1 tablespoon fish sauce
1/2 teaspoon cracked black pepper
2 cloves garlic -- minced
1 pound large shrimp -- peeled and devined
3 tablespoons thinly sliced fresh basil
1/2 teaspoon fresh lime juice
3 cups hot cooked jasmine or other rice


Combine the first 6 ingredients in a large nonstick skillet; stir well. Place over high heat, and cook 5 minutes or until mixture is slightly thickened. Add shrimp; cook 3 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in basil and lime juice.

Serve over rice.

cal-301 fat-2 g.
If you like this book please share to your friends :
NEXT BOOKS

Low_fat - Seafood -  Hot Garlic Shrimp With Asparagus Low_fat - Seafood - Hot Garlic Shrimp With Asparagus

Low_fat - Seafood -  Hot Garlic Shrimp With Asparagus
8 (1/2-inch-thick) slices slices diagonally cut French bread baguette 2 tablespoons olive oil 2 1/2 cups (1-inch) sliced asparagus (about 1 pound) 2 teaspoons bottled minced garlic 1/2 teaspoon salt 1/4 teaspoon crushed red pepper 1/4 teaspoon freshly ground black pepper 1 1/2 pounds peeled and deveined large shrimp 1 cup Chardonnay or other dry white wine 2 tablespoons lemon juice Preheat oven to 400 degrees. Place bread slices in a single layer on a baking sheet. Bake at 400 for 6 minutes or until toasted. While bread toasts, heat oil in a large nonstick skillet over medium heat. Add asparagus,
PREVIOUS BOOKS

Low_fat - Grilled Perch With Black Bean-corn Salsa Low_fat - Grilled Perch With Black Bean-corn Salsa

Low_fat - Grilled Perch With Black Bean-corn Salsa
1 lb. perch fillets (4 fillets) salt and pepper 1 cup marinade (Consorzio Tropical Grill) -- or your favorite Black Bean-Corn Salsa: 1/2 cup cooked or canned black beans -- rinsed and drained 1/2 cup roasted corn kernels 2 tbsp. red onion -- finely diced 1/2 tbsp. jalapeno pepper -- finely diced 2 tbsp. lime juice 2 tbsp. basil chiffonade 2 tbsp. olive oil salt and freshly ground pepper 1/2 hour before cooking, put fish in marinade. Let sit in refrigerator until ready to cook. Prepare roasted corn for salsa (see notes). Make salsa and refrigerate until ready
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT