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.
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.
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.
For this quick and easy recipe, the shrimp can be prepared up to one day in advance.
|Serving Size:||about 5 shrimp with about 2 teaspoons mustard sauce|
|Calories from Fat||7 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
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