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Obesity Discussion · 08-26-07, 06:34 AM

CITRUS-CHILE SHRIMP

Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:05:00

Calories: 330
Fat: 25 grams
Protein: 22 grams
Carbohydrates: 3 grams
Fiber: 0 grams
Net Carbs: 3 grams
1/3 cup plus 1 tablespoon extra virgin olive oil, divided
1/3 cup orange juice, divided
2 tablespoons grated orange zest (about 1 large orange)
1 tablespoon lime juice (about 2 small limes)
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1-1/2 pounds jumbo (16 to 20 count) shrimp, peeled and
deveined
1 tablespoon unsalted butter
1. In a medium bowl, mix 1/3 cup olive oil, 3 tablespoons
orange juice, orange zest, lime juice, salt, pepper flakes,
chili powder and cumin. Add shrimp and marinate for 10
minutes.
2. In a large skillet over high heat, melt butter with
remaining tablespoon of olive oil. With a slotted spoon,
remove shrimp from marinade (reserve marinade for
later). Add shrimp to skillet and saut until pink and just
cooked through, about 2 minutes per side. Transfer
shrimp to a serving plate.
3. Add reserved marinade to skillet with remaining orange
juice. Bring to a full boil for 2 minutes. Drizzle sauce
over shrimp and serve.
This marinade does double dutyfirst as a flavoring agent and
then as a sauce. We suggest serving the shrimp over steamed
asparagus spears for a light and filling low-carb meal.

08-26-07, 06:34 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,906 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Citrus-Chile Shrimp CITRUS-CHILE SHRIMP Servings: 4 Prep time: 0:15:00 Bake/Cook time: 0:05:00 Calories: 330 Fat: 25 grams Protein: 22 grams Carbohydrates: 3 grams Fiber: 0 grams Net Carbs: 3 grams 1/3 cup plus 1 tablespoon extra virgin olive oil, divided 1/3 cup orange juice, divided 2 tablespoons grated orange zest (about 1 large orange) 1 tablespoon lime juice (about 2 small limes) 1/2 teaspoon salt 1/4 teaspoon red pepper flakes 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 1-1/2 pounds jumbo (16 to 20 count) shrimp, peeled and deveined 1 tablespoon unsalted butter 1. In a medium bowl, mix 1/3 cup olive oil, 3 tablespoons orange juice, orange zest, lime juice, salt, pepper flakes, chili powder and cumin. Add shrimp and marinate for 10 minutes. 2. In a large skillet over high heat, melt butter with remaining tablespoon of olive oil. With a slotted spoon, remove shrimp from marinade (reserve marinade for later). Add shrimp to skillet and saut until pink and just cooked through, about 2 minutes per side. Transfer shrimp to a serving plate. 3. Add reserved marinade to skillet with remaining orange juice. Bring to a full boil for 2 minutes. Drizzle sauce over shrimp and serve. This marinade does double dutyfirst as a flavoring agent and then as a sauce. We suggest serving the shrimp over steamed asparagus spears for a light and filling low-carb meal. Atkins - Citrus-Chile Shrimp Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________