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Photo: Tina Cornett; Styling: Mary Lyn Hill Photo by: Photo: Tina Cornett; Styling: Mary Lyn Hill

Sautéed Shrimp with Cranberry-Citrus Salsa

Southern Living DECEMBER 1997

  • Yield: 6 servings

Ingredients

  • 4 pounds unpeeled, large fresh shrimp
  • 1/2 cup orange juice
  • 1/4 cup minced garlic, divided
  • 1 tablespoon olive oil

Preparation

Peel shrimp, leaving tails intact; devein, if desired.

Combine orange juice and 2 tablespoons garlic in a shallow dish or large heavy-duty zip-top plastic bag; add shrimp. Cover or seal, and chill 2 hours, turning occasionally. Drain.

Sauté remaining 2 tablespoons garlic in hot oil in a large skillet until tender; add shrimp, and sauté 3 to 5 minutes or just until shrimp turn pink. Remove from heat. Sprinkle with salt and pepper. Serve with Cranberry-Citrus Salsa. Garnish, if desired.

Nutritional Information

Amount per serving
  • Calories: 226
  • Fat: 5g
  • Cholesterol: 230mg
  • Sodium: 323mg
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