Snow peas add a fresh crunch to every bite of tender shrimp, made even more delicious with the aioli.
- Portion size 20 servings
- Credits : Holiday Best 2005
Ingredients
Lemon Aioli:
Method
Fill large saucepan with enough water to come 1 inch (2.5 cm) up side; cover andbring to boil. Reduce heat to medium-low. Arrange shrimp in single layer in steamer basket. Cut lemon into quarters; squeeze over shrimp then nestle in basket. Cover
and steam until shrimp are pink, about 6 minutes. Transfer to plate; let cool. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Meanwhile, in saucepan of boiling salted water, blanch snow peas for 1 minute; drain and chill in cold water. Drain and pat dry.
Wrap 1 snow pea around each shrimp; skewer with toothpick. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Lemon Aioli:
In small bowl, combine mayonnaise, garlic, lemon rind and juice, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.) Serve with shrimp for dipping.
Nutritional facts PER PIECE: about
- Sodium 63 mg
- Protein 3 g
- Calories 39.0
- Total fat 2 g
- Cholesterol 21 mg
- Saturated fat trace
- Total carbohydrate 2 g
%RDI
- Iron 4.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 15.0
