Sweet & Sour Shrimp
Yield
servingsPrep
20 minCook
?Ready
20 minLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
nectarines
pitted |
|
| 3 | large |
plums
pitted |
|
| 3 | tablespoons |
apricot preserves (jam)
|
|
| 5 | tablespoons |
dijon mustard
|
|
| ¼ | teaspoon |
red pepper flakes
dried, finely chopped, or 1/4 teaspoon jalapeno pepper |
|
| ¼ | teaspoon |
salt
to taste |
|
| ¼ | teaspoon |
black pepper
to taste |
|
| 1 | each |
lemon
juice of |
|
| 1 | pound |
shrimp
cooked and shelled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
nectarines
pitted |
|
| 3 | large |
plums
pitted |
|
| 45 | ml |
apricot preserves (jam)
|
|
| 75 | ml |
dijon mustard
|
|
| 1.3 | ml |
red pepper flakes
dried, finely chopped, or 1/4 teaspoon jalapeno pepper |
|
| 1.3 | ml |
salt
to taste |
|
| 1.3 | ml |
black pepper
to taste |
|
| 1 | each |
lemon
juice of |
|
| 453.6 | 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.
