Friday, March 12, 2010

Shrimp Shack Special

Little Shrimp, Big Flavor
This dish is fun to eat and easy to make. I bet you already have most of the ingredients in your pantry! You can buy the shrimp already peeled and deveined, or you can buy them fresh at the fishmonger and set one of your kids up to do the dirty work. If you're using frozen shrimp, which is perfectly okay, thaw them in a bowl of cool water, drain them, and pat them dry. Using a premade coleslaw mix is another time-saver. And if you're really feeling pressed for time, you can use bottled cocktail sauce instead of making it fresh.


For the shrimp:
1 pound peeled and deveined medium shrimp, thawed if frozen
2 tablespoons fresh lemon juice
1 teaspoon hot-pepper sauce
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt (optional)

For the slaw:
2 tablespoons reduced–fat mayonnaise
2 tablespoons reduced-fat sour cream
1 tablespoon cider vinegar
1 teaspoon chili powder
1/4 to 1/2 teaspoon hot-pepper sauce
1/8 teaspoon salt
3 cups prepared coleslaw mix
1 can (15 ounces) pinto beans, drained and rinsed

For the shrimp sauce:
1/4 cup ketchup
1–2 tablespoons prepared white horseradish
1 tablespoon fresh lemon juice


To make the shrimp: Coat a rimmed baking sheet with cooking spray. Place the shrimp in a mound on the pan and mix with the lemon juice, pepper sauce, oil, and salt (if using). Spread out on the pan. Let stand for 10 minutes while you prepare the slaw and the sauce.

To make the slaw: In a salad bowl, mix the mayonnaise, sour cream, vinegar, chili powder, pepper sauce, and salt. Add the cole slaw mix and beans and toss to mix well.

To make the sauce: In a small bowl, mix the ketchup, horseradish, and lemon juice.

Preheat the broiler. Broil the shrimp 3 to 4 inches from the heat until pink and just opaque in the thickest part, about 5 minutes.

Serve the shrimp with the sauce and the slaw.

Makes 4 servings

Per serving: 240 calories, 23 g carbohydrates, 25 g protein, 6 g total fat, 155 mg cholesterol, 5 g dietary fiber, 660 mg sodium

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