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All Boards >> IBS Recipe Discussions


Reged: 08/04/03
Posts: 43
Loc: St. Louis, MO
Light Lemon Pepper Shrimp
      05/01/04 08:09 PM

This is my first recipe to post, so if I get something wrong, SORRY! :-)

This recipe was in the St. Louis Post-Dispatch from "The Recipe Doctor," Elaine McGee, of Knight Ridder/Tribune News Service. We had it tonight, the second time I've made it, and it's just wonderful! It's supposed to be like the Lemon Pepper Shrimp at PF Chang's, but without all the frying. I've never eaten there, so I just can't say. The sauce can get really thick and sticky -- but that's GOOD in my book!

For Sauce:
2 teaspoons rice flour (available in Asian markets and natural food stores)
1 1/2 teaspoons canola oil
1 tablespoon minced or chopped garlic
1/4 teaspoon minced fresh ginger
3 tablespoons light soy sauce (I used Tamari)
2 tablespoons dark-brown sugar (I used light-brown)
1 tablespoon lemon juice
3/4 teaspoon coarsely ground black pepper

For shrimp:
1/2 cup rice flour
12 ounces raw medium shrimp, shelled, deveined, and tail pulled off
2 teaspoons canola oil
Canola Oil Cooking Spray (I used Pam original)
8 thin lemon slices, cut in half, plus more for optional garnish
1 large green onion, sliced diagonally, plus more for optional garnish
1 cup bean sprouts, lightly steamed or microwaved
Cooked brown rice

To prepare sauce: Disolve rice flour in 6 tablespoons of water; set aside. Warm canola oil over medium heat in a small, nonstick saucepan. Add garlic and ginger; let sizzle, stirring constantly for about 30 seconds.Still stirring constantly add soy sauce, rice-flour mixture, brown sugar, lemon juice, and pepper. Bring to a gentle boil, reduce heat, and simmer for about 30 seconds. REmove from heat; set aside.

To prepare shrimp: Place rice flour in a shallow small bowl. Add shrimp one at a time, coating each well with flour. Let coated shrim sit for 10 minutes (You can cut the lemon slices, slice the green onions, or lightly steam the bean spouts while you wait).

Add canola oil to a medium or large nonstice frying pan; place over high heat. When hot, add shrimp. Coat tops of shrimp with cooking spray (obviously, remove from flame before spraying!). Let underside brown, about 3-4 minutes; flip shrimp and brown other side, 2 to 3 minutes more. Add lemon slices and green onion; cook, tossing ingredients, about 1 minute. Add sauce to the pan; cook 1 to 2 minutes.

Serve shrimp over lightly cooked bean sprouts. Accompany with brown rice. Garnish with sliced green onions or fresh lemon slices.

Yield 2 servings.

PER SERVING (wihout rice): 357 calories; 10g fat (25% calories from fat; 1g saturated fat; 259mg cholesterol; 39g protein; 26g carbohydrate; 2g fiber; 996mg sodium.


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* Light Lemon Pepper Shrimp chigal 05/01/04 08:09 PM

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