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Ingredientes
- Â Â This quick and easy shrimp recipe, created by Chef Paul Kahan of the
- Â Â Blackbird in Chicago, has a gentle Asian flavor. The addition of just 1/2 c.
- Â Â lowfat sour cream blends the flavors perfectly. Makes 6 (3/4 c.) servings
- 1 Tbsp. butter
- 2 lb large shrimp, 16-20 count per lb., peeled and deveined
- 2 x green onions, thinly sliced
- 2 x cloves garlic, thinly sliced
- 1 c. white wine
- 1Â 1/2 tsp McCormick(r) Gourmet Collection(tm) Red Curry Pwdr
- 1 tsp fresh lime juice
- 4 lrg fresh basil leaves, rolled lengthwise and thinly sliced
- 1 tsp salt
- 1 tsp sugar
- 1/2 c. lowfat sour cream
Direcciones
- 1. In a large nonstick skillet, heat butter over medium heat. Add in shrimp, green onions and garlic; saute/fry 3 min.
- 2. Stir in wine and cover. Cook on high heat 2-3 min or possibly till shrimp turn pink. Remove shrimp and keep hot.
- 3. Add in red curry pwdr, lime juice, basil, salt, sugar and lowfat sour cream to skillet. Simmer 2 min over low heat. Return shrimp to pan. Hot gently.
- Serve over rice or possibly noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 6 servings | |
| Calories 253 | |
| Calories from Fat 74 | 29% |
| Total Fat 8.33g | 10% |
| Saturated Fat 3.92g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 245mg | 82% |
| Sodium 643mg | 27% |
| Potassium 365mg | 10% |
| Total Carbs 4.42g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.82g | 1% |
| Protein 31.31g | 50% |
