Recipe (click to expand)
2 large nectarines — pitted
3 large plums — pitted
3 tablespoons apricot preserves
5 tablespoons dijon mustard
1/4 teaspoon dried chili flakes — finely chopped
–or 1/4 teaspoon jalapeno pepper 1/4 teaspoon salt — to taste
1/4 teaspoon pepper — to taste
1 lemon — juice of
1 pound shrimp
–cooked and shelled
1. In food processor puree nectarines, plums, preserves, mustard, chili flakes, salt, pepper and lemon juice. Transfer to large bowl.
2. Add shrimp to bowl, tossing to coat. Serve cold as an appetizer or hot over rice as an entree.
Per serving: About 234 cal, 25 g pro, 32 g car, 4 g fat, 13% cal from fat, 173 mg cholesterol, 550 mg sod, 4 g fiber.
Busted by Gail Shermeyer <[email protected]>