Chilled Shrimp in Chinese Mustard Sauce
A quick and easy recipe, the shrimp can be prepared up to one day in advance. If you are unable to find hot Chinese mustard or simply want a sauce with less heat, substitute a spicy brown or Dijon-style mustard.
Makes 6 servings
|1/2||cup dry white wine|
|2||tablespoons reduced-sodium soy sauce|
|1/2||teaspoon Szechuan or black peppercorns|
|1||pound raw large shrimp, peeled and deveined|
|1/4||cup prepared sweet and sour sauce|
|2||teaspoons hot Chinese mustard|
- Combine water, wine, soy sauce and peppercorns in medium saucepan. Bring to a boil over high heat. Add shrimp; reduce heat to medium. Cover and simmer 2 to 3 minutes or until shrimp are opaque and cooked through. Drain well. Cover and refrigerate until chilled.
- For mustard sauce, combine sweet and sour sauce and mustard in small bowl; mix well. Serve with shrimp.
For this quick and easy recipe, the shrimp can be prepared up to one day in advance.
If you are unable to find hot Chinese mustard or simply want a sauce with less heat, substitute a spicy brown or Dijon-style mustard.
Shellfish, such as shrimp, is an excellent source of low-calorie, low-fat protein. It's also rich in the minerals iron, copper and zinc, yet low in sodium.
|Serving Size:||about 5 shrimp with about 2 teaspoons mustard sauce|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||7 %|
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