6 ounces fresh or frozen medium shrimp in shells
2 tablespoons dry sherry or orange juice
1 tablespoon orange juice
1/4 cup diced pimiento
5 pitted ripe olives, halved
1 tablespoon snipped parsley
2 cloves garlic, minced
1 teaspoon capers, drained
1 teaspoon tomato paste
dash coarsely ground black pepper
cooked fusilli pasta, optional
Thaw shrimp, if frozen. Peel and devein, leaving tails intact. Set aside. In a medium skillet combine sherry or juice, orange juice, pimiento, olives, parsley, garlic, capers, tomato paste and black pepper. Bring to boiling. Add shrimp. Cook and stir for 2 to 4 minutes or until shrimp turn opaque. Remove from heat. If desired, serve over cooked fusilli pasta.
Serves 2. 2 points per serving.
Nutritional facts per serving
calories: 101, total fat: 2g, saturated fat: 0g, cholesterol: 98mg, sodium: 198mg, carbohydrate: 6g, fiber: 1g, protein: 11g, vitamin A: 12%, vitamin C: 60%, iron: 15%
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