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Originally posted by caladonea
Here is an alternative shrimp recipe.... Garlic Scampi (low fat recipe)
3 tablespoons chicken broth, defatted
2 tablespoons white wine, dry sherry or nonalcoholic white wine
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
3 cloves garlic, minced
1 1/2 pounds jumbo shrimp, peeled and deveined
2 lemons cut into wedges
In a large shallow dish, stir together the broth, wine or sherry, olive oil, salt, oregano, pepper and garlic. Add the shrimp and turn them to coat them well. Cover with plastic wrap. Marinate in the refrigerator for 1 1/2 to 2 hours. (do not marinate for longer than 2 hours or shrimp will become tough.)
Preheat the broiler. Remove the shrimp from the dish, reserving the marinade. Thread the shrimp onto skewers, leaving a small space between each. Brush the shrimp with the reserved marinade. Broil 4" from the heat for 2 minutes. Turn the shrimp over, brush with the marinade and broil for 1 to 3 minuyes more or until the shrimp are no longer pink. Serve with the lemon wedges. (makes 4 servings)
Calories per serving 223
6 lb Shrimp [shelled, cooked and cleaned]
1 cup Olive Oil
¾ cup White vinegar
1 bottle Ketchup [about 2 cups]
½ cup Horseradish
1 tlb Black pepper
1 tlb Oregano
1 tlb Tabasco Sauce
2 lrg Onions [thinly sliced]
3 clove Garlic [minced]
1 tsp 'ACCENT' [Meat tenderizer]
Mix all and marinate 24 to 36 hours.
The prawns have sequentially overlapping body segments (segment one covers the segment two, segment two covers segment three, etc), chelate (claw like) first three leg pairs, and have a very basic larval body type. The shrimps also have overlapping segments, however, in a different pattern (segment two overlaps segments one and three), only the first two leg pairs are chelate, and they have a more complex larval form. Biologists distinguish the true shrimp from the true prawn because of the differences in their gill structures. The gill structure is lamellar in shrimp but branching in prawns. The easiest practical way to separate true shrimps from true prawns is to examine the second abdominal segment. The second segment of a shrimp overlaps both the first and the third segment, while the second segment of a prawn overlaps only the third segment.