Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Shrimp Saute
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- #28626
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 pound large shrimp, peeled and deveined
1 teaspoon chopped garlic
3 tablespoons olive oil
1/4 cup dry white wine
3 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
hot cooked rice
directions
Cook and stir shrimp and garlic in the oil in a large skillet over medium high heat for 4 to 5 minutes or until shrimp is just pink. Remove from heat. Stir in white wine and mustard.
Return to heat and cook for 1 to 2 minutes more or until just heated through. Be careful not to overcook the shrimp.
Remove from heat and stir in parsley. Serve over hot rice.
added by
supersalad
nutrition data
230 calories, 13 grams fat, 2 grams carbohydrates, 24 grams protein per serving. This recipe is low in carbs.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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reviews & comments
March 14, 2006
This is a good recipe with simple but tasty flavors. There isn't a lot of sauce so this probably wouldn't work well served over pasta, but it was quite good over rice.