Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Oxmoor House January 1996

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Recipe Summary

Yield:
4 (1 1/2-cup) servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients; stir well with a wire whisk. Set aside.

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  • Peel and devein shrimp. Coat a large nonstick skillet with cooking spray; add 1 teaspoon oil. Place over medium-high heat until hot. Add shrimp. Saute 3 minutes or until shrimp turn pink. Remove shrimp from skillet; set aside, and keep warm.

  • Add corn and garlic to skillet; saute 2 minutes. Reduce heat to medium; add shrimp, red pepper, and next 3 ingredients. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in cilantro and broth mixture. Cover and chill.

  • To serve, arrange 1/2 cup salad greens and 1/4 cup tomato quarters on each of 4 plates. Top evenly with shrimp mixture.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

313 calories; calories from fat 16%; fat 5.6g; saturated fat 0.9g; mono fat 2.1g; poly fat 1.4g; protein 34.1g; carbohydrates 29.5g; fiber 0g; cholesterol 194mg; iron 0mg; sodium 296mg; calcium 0mg.
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