In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Jumbo Shrimp with Cantaloupe
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- #1088
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Marinade
1/2 teaspoon salt
1/4 teaspoon white pepper
2 teaspoons cornstarch
Shrimp
3/4 pound jumbo raw shrimp, peeled, deveined, and cut in half lengthwise
Sauce
3 tablespoons lemon juice
2 tablespoons chicken broth
2 tablespoons plum wine
2 teaspoons sugar
salt, to taste
Finish
1 tablespoon cooking oil
2 cups cantaloupe balls
2 teaspoons cornstarch, MIXED WITH
4 teaspoons water
grated lemon peel
mint leaves
directions
Combine the marinade ingredients in a medium bowl. Add the shrimp and stir to coat. Let stand for 30 minutes.
Combine the sauce ingredients in a small bowl.
Heat a wok over medium high heat until hot. Add the oil and shrimp and stir fry for 1 minute or until the shrimp turns pink.
Add the cantaloupe and sauce and cook for two minutes. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
Garnish with the lemon peel and mint leaves. Serve with buttered couscous.
added by
leigui
nutrition data
Nutritional data has not been calculated yet.
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.
Beer makes batters better, meat more tender, and sauces more flavorful.
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