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5-Spice Shrimp

Seafood alternatives: oysters, scallops

If you're both garlic lovers, put in as much as you like, but if one or the other isn't, you'd be better off to leave it out altogether. Chinese 5-spice powder is available in most markets' ethnic food sections.

Ingredients:

• 1/2 pound medium to large shrimp (16/20 count)
• 2 tsp. Chinese 5-spice powder
• Salt and pepper
• 1 Tbsp. olive oil
• 1 clove garlic, thinly sliced or pressed
• 1/4 cup dry white wine

Cooking Instructions:

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 frying pan 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 and serve.

Servings Per Recipe: 2

200 cal. / 24g prot. / 2g carbo. / 1g sat. fat / 5g mono / 1g poly / .4g om-3 / 221mg chol. / 371mg sod.