- Joined
- Oct 8, 2001
Shrimp Chutney
½ lb lg shrimp, peeled and deveined
¼ lb sea scallops
½ small garlic clove, finely chopped
¼ tsp salt
1 tsp olive oil
2 TBSP fresh lemon juice
2 TBSP mango chutney (Major Greys)
2 TBSP fat-free mayo
fresh ground pepper to taste
2 tsp f finely chopped red onion
½ tsp grated and peeled fresh ginger
¼ tsp grated lemon rind
Toss the shrimp and scallops with garlic and salt in lg. Bowl. Heat a lg skillet over high heat for 1 min. Swirl the oil, then add shrimp and scallops in a single layer. Cook, turning once, until golden brown on both sides, 1.5-2 mins. Add the lemon juice and cook, stirring until almost dry; let cool
Put the cooled shrimp mixture, the chutney, mayo and pepper in food processor or blender; pulse until finely chopped. Transfer to a bowl and stir in onion, ginger and lemon rind. Cover and frig at minimum 8 hours for flavors to blend.
Serving 2 TBSP 39 cal, 2 g fat, 2 g carb, 0 g fib, 4 gr protein PTS 1
Best of WW Magazine Cookbook
½ lb lg shrimp, peeled and deveined
¼ lb sea scallops
½ small garlic clove, finely chopped
¼ tsp salt
1 tsp olive oil
2 TBSP fresh lemon juice
2 TBSP mango chutney (Major Greys)
2 TBSP fat-free mayo
fresh ground pepper to taste
2 tsp f finely chopped red onion
½ tsp grated and peeled fresh ginger
¼ tsp grated lemon rind
Toss the shrimp and scallops with garlic and salt in lg. Bowl. Heat a lg skillet over high heat for 1 min. Swirl the oil, then add shrimp and scallops in a single layer. Cook, turning once, until golden brown on both sides, 1.5-2 mins. Add the lemon juice and cook, stirring until almost dry; let cool
Put the cooled shrimp mixture, the chutney, mayo and pepper in food processor or blender; pulse until finely chopped. Transfer to a bowl and stir in onion, ginger and lemon rind. Cover and frig at minimum 8 hours for flavors to blend.
Serving 2 TBSP 39 cal, 2 g fat, 2 g carb, 0 g fib, 4 gr protein PTS 1
Best of WW Magazine Cookbook
