Shrimp: It's fast, elegant and healthful


March 07, 2007|By Renee Enna

Frozen, cooked shrimp is great for so many reasons. The hurried cook will love that it's so quick to prepare; the style-conscious cook will like the elegant note it adds to dishes; the health-conscious cook will appreciate a nutrition profile as high as its calorie content is low.

Here we're teaming shrimp with star anise, an evocative spice that is sold in specialty markets and many supermarkets. Typically this star-shaped spice is sold whole, so you'll need to grind it in a clean coffee grinder or with a mortar and pestle.

Renee Enna writes for the Chicago Tribune, which provided the recipe analysis.

Sauteed Shrimp With Star Anise and Rice

Serves 4 -- Total time: 40 minutes

1 cup short-grain rice

1 tablespoon vegetable or olive oil

4 cloves garlic, minced

1 bunch green onions, minced

1/2 teaspoon ground star anise

20 frozen, peeled, deveined shrimp, thawed

1 clementine or tangerine, peeled, seeded, divided into segments

1/2 cup orange juice

1/2 teaspoon salt

freshly ground pepper

2 teaspoons toasted sesame oil

1/4 cup plus 2 tablespoons minced cilantro

Prepare rice according to package directions. Meanwhile, heat the oil in a large skillet over medium heat; add the garlic, onions and star anise. Cook, stirring, until fragrant, about 2 minutes.

Add the shrimp, clementine segments, orange juice, salt and pepper to taste; cook, stirring, until shrimp is heated through and liquid is reduced, about 5 minutes.

Divide the rice among four plates; place 5 shrimp on top with some of the pan sauce. Lightly drizzle sesame oil over the top; sprinkle with cilantro.

Per serving: 251 calories, 7 grams fat, 1 gram saturated fat, 46 milligrams cholesterol, 38 grams carbohydrate, 10 grams protein, 342 milligrams sodium, 2 grams fiber


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