1/2 pound medium
to large shrimp
2 teaspoon Chinese 5-spice powder
Salt and pepper
1 tablespoon olive oil
1 clove garlic, thinly sliced or pressed
1/4 cup dry white wine
Peel and devein the
shrimp, leaving the tail and last section of shell on. Pat the shrimp
dry with paper towels and lay them on a plate. Sprinkle with the 5-spice
powder, salt and pepper and toss the shrimp to coat.
Heat the oil in a medium nonstick skillet over medium-high heat. Add the
shrimp and cook, stirring, until the shrimp curl and turn pink, 1-2 minutes.
Add the garlic and cook for another 30 seconds, stirring constantly. Pour
in the white wine and boil until the liquid is reduced by about half and
the shrimp are opaque through, 1 minute longer. Transfer to warmed plates
Per Serving: 182 Calories
6g Fat (36.8% calories from fat)
trace Dietary Fiber
173mg Cholesterol; 703mg Sodium
Exchanges: 3 Lean Meat; 0 Vegetable; 1 Fat.