Lemons, limes, and oranges lend sweet flavor to this colorful shrimp dish. Serve this meal with whole grain rice or pasta.

Source: Midwest Living
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Ingredients

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Directions

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  • Thaw frozen shrimp, if using. Peel and devein shrimp. Set aside the finely shredded lemon and lime peels.

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  • For sauce, in a medium saucepan, combine lemon and lime juices, orange juice concentrate, wine, sugar, salt, and pepper. Bring to boiling; boil gently about 5 minutes or until mixture is reduced by half (should have 1/2 cup). Stir in lemon and lime peels.

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  • In a large skillet, melt the butter or margarine over medium-high heat. Add the shrimp; toss to coat. Add the sauce, shallots, and tarragon. Cook for 2 to 3 minutes or until shrimp turn pink. Remove tarragon sprigs.

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  • Serve the shrimp mixture immediately over rice or pasta. Makes 4 servings.

Nutrition Facts

338 calories; 13 g total fat; 8 g saturated fat; 33 mg cholesterol; 249 mg sodium. 41 g carbohydrates; 1 g fiber; 11 g protein; 124 RE vitamin a; 35 mg vitamin c; 50 mg calcium; 2 mg iron;

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