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Sweet & Sour Shrimp

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Submitted by LiL Angel Grl14

YIELD

servings

PREP

20 min

COOK

?

READY

20 min

Ingredients

2 2
LARGE LARGE NECTARINES
pitted
3 3
LARGE LARGE PLUMS
pitted
3 45
TABLESPOONS ML APRICOT PRESERVES (JAM)
5 75
TABLESPOONS ML DIJON MUSTARD
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
dried, finely chopped, or 1/4 teaspoon jalapeno pepper
¼ 1.3
TEASPOON ML SALT
to taste
¼ 1.3
TEASPOON ML BLACK PEPPER
to taste
1 1
EACH EACH LEMON
juice of
1 453.6
POUND G SHRIMP
cooked and shelled

Directions

In food processor purée nectarines, plums, preserves, mustard, chili flakes, salt, pepper and lemon juice.

Transfer to large bowl.

Add shrimp to bowl, tossing to coat.

Serve cold as an appetizer or hot over rice as an entree.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 288g (10.2 oz)
Amount per Serving
Calories 221 10% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 221mg 74%
Sodium 629mg 26%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 11%
Sugars g
Protein 52g
Vitamin A 15% Vitamin C 31%
Calcium 7% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

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