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Recipe Category: Seafood
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Ingredients
- 1 pound (455 g) large shrimp, shelled (3 1/35 count)
- 2 tablespoons (30 ml) oil
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons five-spice powder
- 2 cloves garlic, crushed
- 1 tablespoon (6 g) grated ginger
- 2 tablespoons (20 g) minced onion
- 2 tablespoons (30 ml) rice vinegar
- 2 tablespoons (3 g) Splenda
- -to taste- blackstrap molasses
- salt and pepper
- 2 to 3 lime wedges
Method
- In a large, heavy skillet over medium low, heat the oil and add the cayenne, five-spice powder, garlic, ginger, and onion
- Stir for about 2 minutes or until fragrant, taking care not to let the garlic turn brown
- Stir in the rice vinegar, Splenda, and blackstrap molasses
- Now add the shrimp and stir to coat with the seasonings
- Saute the shrimp, turning frequently, until they’re pink all the way through
- Season lightly with salt and pepper, transfer to serving plates, and serve with a lime wedge
Makes 2 to 3 servings
- Assuming 2, each will have 38 g protein; 6 g carbohydrate; trace dietary fiber; 5 g usable carbs
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