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Spicy Shrimp Medley
Servings:
Serves 2 to 16 as an appetizerPrep Time:
25 minutesCook Time:
8 minutes
Ingredients
10 1/2 oz Fresh shrimp
4 teaspoon Hannaford Inspirations Garlic Dipping Oil
4 teaspoon Scallions, white and green parts, diced
8 teaspoon Diced green bell pepper
1/4 teaspoon red pepper flake
1/3 cup Hannaford Inspirations Baby Spinach
4 teaspoon white wine
2 teaspoon Fresh orange juice
4 3/4 oz Canned tomatoes, diced
1 each Minced garlic
1/2 teaspoon Fresh orange peel, grated
1/8 teaspoon Cayenne pepper
1/8 teaspoon Inspirations Monterey Citrus Pepper Rub
2 teaspoon Parsley, fresh, minced
Directions
1. Peel shrimp and cut lengthwise down the back of each. Rinse, place in a covered container, and refrigerate.
2. Heat Garlic Dipping Oil in a large skillet over medium heat. Add scallions, green pepper, and red pepper flakes, and sauti for 3 minutes. Add Baby Spinach, wine, and juice, and let spinach reduce for about 3 minutes.
3. Stir in tomatoes, shrimp, garlic, orange zest, cayenne pepper, and Monterey Citrus Pepper Rub. Bring to a simmer over medium heat, and simmer until shrimp are pink and firm, about 8 to 12 minutes.
4. Remove from heat and serve over rice, if desired; sprinkle with fresh parsley. (Rice not included in nutritional analysis).
Source: Hannaford fresh Magazine, March - April 2007
Nutrition
| Nutritional Facts | |
| Servings | Serves 2 to 16 |
| Base Nutrients | |
| Calories | 285 kcal (14%) |
| Calories from Fat | 207 kcal (0%) |
| Total Fat | 23 g (35%) |
| Saturated Fat | 14 g (70%) |
| Cholesterol | 227 mg (76%) |
| Sodium | 349 mg (15%) |
| Total Carbohydrates | 20 g (7%) |
| Dietary Fiber | 12 g (48%) |
| Protein | 44 g (73%) |
| Vitamins | |
| Vitamin A | 4311 IU (12%) |
| Vitamin C | 34 mg (38%) |
| Minerals | |
| Calcium | 162 mg (12%) |
| Iron | 18 mg (100%) |
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