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Calypso Shrimp |
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Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Calypso Shrimp recipe on the web!!
The citrus-spiked bean salsa is the perfect counterpoint to the marinated shrimp.
Bean Salsa (recipe below)
___ teaspoon grated orange peel
_ tablespoon orange juice
_ tablespoon vegetable oil
_ 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
_ clove garlic, finely chopped
___ pound raw medium shrimp, peeled and deveined
Bean Salsa:
_ (15-ounce) can black beans, rinsed and drained
_ medium mango, peeled and chopped (about 1 cup)
_ small red bell pepper, chopped (about 1/2 cup)
___ cup sliced green onions (2 to 3 medium)
_ tablespoons orange juice
_ tablespoon red wine vinegar
___ teaspoon grated orange peel
Mix all ingredients.
Prepare Bean Salsa; set aside. Mix remain-ing ingredients except shrimp in medium bowl. Stir in shrimp. Spray 10-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook shrimp mixture in skillet, turning shrimp once, until pink. Divide salsa among 4 serving plates. Arrange shrimp on salsa.
1 Serving: Calories 235 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 80mg; Sodium 350mg; Carbohydrate 39g (Dietary Fiber 9g); Protein 18g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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