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All Boards >> IBS Recipe Discussions

Shell Marr

Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
Shrimp With Tart Dipping Sauce
      01/06/05 02:18 PM

These would make for great appetizers for any party or holiday.... the sauce is not cooked and does contain 1/4 cup of wine, so if that is not safe for you, then stay way from the sauce. I think the chives would be safe for most since they are cooked a little.

Shrimp With Tart Dipping Sauce

35 medium-size shrimp (about 1 lb. Total), shelled and deveined
35 whole chives (about 7 inches long each)
¼ cup dry white wine
¼ white wine vinegar
1 tablespoon minced shallots
1 tablespoon minced chives
½ teaspoon pepper

In a 4-to-6-quart pan, bring about 1 quart water to a boil over high heat. Add shrimp; reduce heat, cover, and simmer until opaque in center; cut to test (3 to 4 minutes). Lift out and immerse in ice water until cool. Drain and set aside.

Drop whole chives into pan and cook just until wilted (about 5 seconds). Remove immediately with tongs. Tie a chive around center of each shrimp.

In shallow bowl, stir together wine, vinegar, shallots, minced chives, and pepper. Arrange shrimp on a platter and offer the sauce.
Makes 8 servings (about 4 appetizers per serving).

Per serving: 57 calories, 10 g protein, 1 g carbohydrates, 0.8 total fat (0.2 saturated fat), 70 mg cholesterol, 69 mg sodium.

From: The Best Of Sunset Light & Healthy Cook Book 1990


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* Shrimp With Tart Dipping Sauce Shell Marr 01/06/05 02:18 PM
. * Re: Shrimp With Tart Dipping Sauce Jennifer Rose   01/06/05 02:53 PM

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