Tricolored Shrimp Plate

recipe
Use the remaining Lemon Grass Oil from this recipe to infuse other dishes with fresh flavor. Plain olive oil and 1/2 teaspoon lemon zest can be substituted.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 213
Caloriesfromfat 27 %
Fat 6.5 g
Satfat 0.7 g
Monofat 2.7 g
Polyfat 0.8 g
Protein 29.7 g
Carbohydrate 10 g
Fiber 5.6 g
Cholesterol 194 mg
Iron 7 mg
Sodium 277 mg
Calcium 180 mg

Ingredients

2 red bell peppers
2 yellow bell peppers
24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
tablespoon Lemon Grass Oil
1 teaspoon crushed red pepper
2 garlic cloves, minced
Cooking spray
1 1/2 (10-ounce) bags fresh spinach

Preparation

Preheat broiler. Cut bell peppers in half lengthwise, discarding the seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 15 minutes or until blackened. Place in a large zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1/2-inch strips.

Combine the shrimp, 2 teaspoons Lemon Grass Oil, crushed red pepper, and minced garlic in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the shrimp mixture, and sauté for 1 1/2 minutes on each side. Remove shrimp from skillet. Heat 1 teaspoon Lemon Grass Oil in skillet, and add spinach. Cook spinach 1 minute or until spinach wilts, stirring frequently. Place spinach in center of each of 4 plates, and top evenly with bell peppers and shrimp.

Note:

Chef Gus Martin,

New Orlean's Palace Café,

July 1998
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