Broiled Shrimp With Tarragon

Categories:
main dish, low fat, seafood

1 large sweet onion; peeled, chopped
4 cloves garlic; peeled, minced
1/3 cup fresh tarragon; finely chopped
1/4 teaspoon salt
2 dozen shrimp; peeled, deveined
1 tablespoon olive oil
Juice from 1 lemon

Place chopped onion into a heavy skillet. Add a small amount of water and cook the onion until translucent. Add the garlic, tarragon and salt. Mix well. Cover the skillet and remove it from heat. Skewer the shrimp and brush with oil. Place on broiler rack or grill over high heat, turning once until shrimp are pink. Add to onion mixture and stir. Top with juice from lemon. Serve in a decorative bowl. This recipe yields 4 servings. Nutritional Analysis Per Serving: Calories 180; Fat (grams) 5; Percent calories from fat 25; Percent polyunsaturated 5; Percent saturated 5; Percent monounsaturated 15; Cholesterol (milligrams) 175; Sodium (milligrams) 300; Protein (grams) 24; Carbohydrate (grams) 10; Fiber (grams) trace.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-03-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 85 Calories (kcal); 4g Total Fat; (43% calories from fat); 8g Protein; 4g Carbohydrate; 55mg Cholesterol; 188mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 3 lean meat and 2 vegetable servings. Weight Watcher points calculated at 4 Nutr. Assoc. : 0 0 0 0 0 0 0

Contributor: n/a

Yield: 4 servings

Preparation Time: 0:00

[an error occurred while processing this directive]since Jan 15, 2009