CHEF JEFF — ONE BYTE AT A TIME: Shrimp with Lemon and TarragonA Greek-style marinade gives this broiled seafood entree a fresh look.
By: Herald Staff Report,
A Greek-style marinade gives this broiled seafood entree a fresh look.
Shrimp with Lemon and Tarragon
¼ cup extra-virgin olive oil
¼ cup white wine
Juice of 1 lemon
1 tablespoon finely grated lemon zest
¼ teaspoon dried mustard
½ cup fresh tarragon leaves, minced
2 garlic cloves, minced
Salt and pepper to taste
1½ pounds peeled and deveined shrimp
Whisk all ingredients except shrimp in nonmetallic container. Add shrimp, cover, refrigerate at least 1 hour, stirring occasionally. Place shrimp on foil-lined broiler pan in single layer, spooning on some of marinade. Broil 3 to 4 inches from heat for 3 minutes or until shrimp turn pink.
Yield: Serves 4.
Approximate nutritional analysis per serving: 208 calories, 39 percent of calories from fat, 9 grams fat (1.1 grams saturated), 214 milligrams cholesterol, 23.9 grams protein, 4.8 grams carbohydrates, 0.3 grams fiber, 965 milligrams sodium.
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