Spicy Shrimp
Yield
6 servingsPrep
10 minCook
35 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
shrimp
cleaned |
|
| 1 ½ | cups |
chicken broth
|
|
| ½ | cup |
red vinegar
|
* |
| 1 | each |
onions
sliced |
|
| 2 | teaspoons |
dry mustard
|
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| ½ | teaspoon |
thyme
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
shrimp
cleaned |
|
| 355 | ml |
chicken broth
|
|
| 118 | ml |
red vinegar
|
* |
| 1 | each |
onions
sliced |
|
| 1E+1 | ml |
dry mustard
|
|
| 5 | ml |
red hot pepper sauce
|
|
| 2.5 | ml |
thyme
|
*
|
Directions
Combine all ingredients in a sauce- pan.
Bring to a boil; Reduce heat and simmer until shrimp turns pink.
Remove and allow to cool, then chill.
Drain off liquids. Serve with lemon slices and parsley.
