wendytex
08-02-2001, 07:54 AM
I posted this recipe on the WW boards a couple of weeks ago and it has been a real hit! I love shrimp, so this has become one of my very favorite recipes -- this is my variation of a WW recipe. It makes 4 servings, but I make single servings all the time and it comes out great! It's a real keeper!!
Sweet/Spicy Baked Shrimp
Makes 4 servings, 3 points each
---------------------------------------------2 tbs. lemon juice, lime juice, OR white wine vinegar
1 tbs. honey
2 tsp. dried parsley flakes
2 tsp. Cajun seasononing of choice...can use a bit of cayenne pepper instead -- but not 2 tsp!
1 tsp. oil (olive oil tastes best)
2 tsp. soy sauce
2 tsp. worcestershire sauce
Finely minced shallot and/or garlic (optional)
1 pound shrimp, peeled and deveined
---------------------------------------------
1. Mix all ingredients except shrimp in a bowl. Add shrimp and stir well to evenly coat the shrimp with the marinade.
2. Marinade in the fridge at least an hour to allow flavors to combine...more is better.
3. Preheat oven to 450. Spray a baking dish with Pam and add shrimp to dish. Bake for approximately 8 minutes, or until pink, stirring occasionally.
Note: Cooking time will depend on the size shrimp you use, so use this time as a guide and keep an eye on the shrimp so they don't overcook.
For a low-point meal, I serve this with french bread to dip in the reserved sauce and a salad with lowfat dressing. Add points accordinly.
Sweet/Spicy Baked Shrimp
Makes 4 servings, 3 points each
---------------------------------------------2 tbs. lemon juice, lime juice, OR white wine vinegar
1 tbs. honey
2 tsp. dried parsley flakes
2 tsp. Cajun seasononing of choice...can use a bit of cayenne pepper instead -- but not 2 tsp!
1 tsp. oil (olive oil tastes best)
2 tsp. soy sauce
2 tsp. worcestershire sauce
Finely minced shallot and/or garlic (optional)
1 pound shrimp, peeled and deveined
---------------------------------------------
1. Mix all ingredients except shrimp in a bowl. Add shrimp and stir well to evenly coat the shrimp with the marinade.
2. Marinade in the fridge at least an hour to allow flavors to combine...more is better.
3. Preheat oven to 450. Spray a baking dish with Pam and add shrimp to dish. Bake for approximately 8 minutes, or until pink, stirring occasionally.
Note: Cooking time will depend on the size shrimp you use, so use this time as a guide and keep an eye on the shrimp so they don't overcook.
For a low-point meal, I serve this with french bread to dip in the reserved sauce and a salad with lowfat dressing. Add points accordinly.