This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Choose a gluten-free beer.
"It is a hard matter, my fellow citizens, to argue with the belly, since it has no ears."
-Plutarch, Greek philosopher
Combinations of fats like this work great to make a rich sauce. The olive oil is great for sautéing the shallots, garlic and shrimp while the light spread completes the rich flavor without adding too much fat.
Servings: 2 | Serving size: 4 ounces shrimp
Cooking Time: 30 Minutes
This recipe can easily be multiplied and the leftovers can be used in sandwiches, on top of salads, or to make a shrimp salad.
Serve with Romano Grits.
Place the olive oil in a large non-stick skillet over medium-high heat. Add the garlic and cook for about one minute and then add the shallot. Cook for another minute tossing well.
Add the shrimp.
Add the salt, pepper to taste and cayenne pepper. Toss with the shrimp and cook for about 30 seconds.
Add the lemon juice and toss until the shrimp is well coated. Cook for about 30 seconds.
Add the beer and fresh thyme. Cook for about one minute tossing frequently.
Add the light spread and toss, cooking for about 30 seconds while it melts.
Serve over Romano Grits.
Place the empty pan on the medium-high heat and add the greens. Cook for about one - two minutes until about half wilted. Serve with the shrimp and grits.
Serving size: 4 ounces shrimp
|Calories 240||Calories from Fat 90|
|% Daily Value|
|Total Fat 10g||12%|
|Saturated Fat 3g||16%|
|Monounsaturated Fat 4.5g|
|Trans Fat 0g|
|Total Carbohydrates 12g||4%|
|Dietary Fiber 3g||12%|
|Vitamin A 41%||Vitamin C 34%|
|Calcium 19%||Iron 22%|
|Vitamin K 350mcg||Potassium 1000mg|