Wednesday, January 13, 2010

Southport Shrimp

Southport, North Carolina lies just below the mouth of the Cape Fear River, just a short hop from the South Carolina border. It was the very first area of commercial shrimping hundreds of years ago. Southport is close enough to the big city of Wilmington for conveniences but far enough away from the interstate to retain its small town feel. The town is filled with shady live oaks lining the walks, old cemeteries filled with the history of the area and the charm of the old south. Shrimping remains an important commercial industry in the area. This recipe is very different and very delicious and reflects small town ease with a big history in its simplicity and authentic appeal. I hope you enjoy.

Southport Shrimp

1 lb. shrimp, cleaned and deveined
1 Tbsp. shallots, diced
1 tsp. garlic, minced
1 Tbsp. olive oil
1 1/2 cups no salt added tomato sauce
2 cups cremini or white button mushrooms, quartered
2 cups zucchini, sliced into coins and halved
1/2 cup white wine
2 Tbsp. brandy (optional)
1/2 tsp. each onion powder, garlic powder, lemon zest, Splenda, paprika and turmeric
1 Tbsp. parsley, chopped

Saute the shrimp, shallots and garlic in the olive oil in a large saute pan for about 2 minutes, turning once, until they are pink and slightly curled but not completely cooked. Remove and set aside.

Add remaining ingredients, except parsley, and simmer for about 7 to 10 minutes on medium heat. Return shrimp to pan and cook for another 2 minutes to reheat shrimp. Garnish with fresh parsley.

Nutrition Facts
4 Servings
Amount Per Serving
Calories 299.9
Total Fat 9.0 g
Saturated Fat 1.3 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 5.3 g
Cholesterol 172.3 mg
Sodium 199.1 mg
Potassium 650.7 mg
Total Carbohydrate 14.7 g
Dietary Fiber 3.7 g
Sugars 7.1 g
Protein 26.7 g

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