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Seafood Recipes

APPETIZER: Sweet & Sour California Shrimp

1 lb Ridgeback shrimp, shelled and cooked

Sauce:
2 large nectarines, pitted (do not peel)
3 large plums, pitted (do not peel)
3 Tbsp. apricot preserves
5 Tbsp. Dijon mustard
1/4 tsp. dried chile flakes (or jalepeno pepper, finely chopped)
1/4 tsp. salt and pepper (or to taste)
Juice of 1 lemon

Puree all sauce ingredients together. Fold in shrimp. Serve cold as an appetizer, or hot over rice as an entree. Serves 4. Sauvignon Blanc

Nutrition (per serving): Calories 236; Protein 25 gm; Carbo 28 gm; Fat 3gm; Cholestrol 19 mg; Sodium 531 mg

California Seafood Council, PO Box 91540,		Santa Barbara, CA 93190 +1-805-569-8050