Peppery Shrimp
- Preparing Time: -
- Total Time: -
- Served Person:
- 1/2 tsp salt
- 1/4 cup white wine vinegar
- 1/4 cup chopped parsley
- 1/4 cup dijon mustard
- 1/4 cup minced shallot
- 1/4 cup minced celery
Preparation Shake all ingredients except 1 tsp oil in a resealable plastic bag. Refrigerate 4 to 6 hours. Drain with a sieve; shake off excess marinade. Heat remaining 1 tsp oil in a large skillet over medium heat. Cook shrimp in single-layer batches until pink, about 3 to 5 minutes, shaking pan to turn shrimp. Serve warm or at room temperature. Nutritional analysis per 1 shrimp 33 calories, 1.6 g fat (0.2 g saturated fat), 0.5 g carbohydrates, 3.8 g protein, 0 g fiber Nutritional analysis provided by Self
Preparation Shake all ingredients except 1 tsp oil in a resealable plastic bag. Refrigerate 4 to 6 hours. Drain with a sieve; shake off excess marinade. Heat remaining 1 tsp oil in a large skillet over medium heat. Cook shrimp in single-layer batches until pink, about 3 to 5 minutes, shaking pan to turn shrimp. Serve warm or at room temperature. Nutritional analysis per 1 shrimp 33 calories, 1.6 g fat (0.2 g saturated fat), 0.5 g carbohydrates, 3.8 g protein, 0 g fiber Nutritional analysis provided by Self
