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Sweet & Sour California Shrimp




Source of Recipe


California Seafood Council


List of Ingredients




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


Recipe



1 Puree all sauce ingredients together.
2 Fold in shrimp.
3 Serve cold as an appetizer, or hot over rice as an entree.

YIELD: 4 Servings

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