- The Washington Times - Tuesday, September 21, 2004

Rice wine, green onions? Goat cheese and fresh mint? Don’t try to pin this light and bright recipe down into one ethnic enclave on any culinary map.

It’s a happy combination that borrows and blends Mediterranean and Far Eastern touches for a flavor that’s all its own.

Bonus: Savor its good taste in the comfortable knowledge that it’s a low-fat dish and takes only about half an hour to make.

The recipe comes from a feature in Cooking Light magazine’s September issue, on a menu for a “fabulous seafood supper.” It is served with marinated mushrooms, made while you prepare the shrimp dish, and garlic bread.

Shrimp with lemon, mint and goat cheese

The total preparation and cooking takes 30 minutes.

1 tablespoon olive oil

6 small garlic cloves, minced

21/4 pounds peeled and deveined large shrimp

1 cup frozen green peas, thawed

3/4 cup thinly sliced green onions

1/4 cup mirin (sweet rice wine)

2 tablespoons fresh lemon juice

1 teaspoon grated lemon rind

½ teaspoon salt

4 plum tomatoes, diced (about 1 pound)

½ cup chopped fresh mint

½ cup (2 ounces) crumbled goat cheese

Heat oil in a large nonstick skillet over medium-high heat. Add garlic; saute 1 minute or until browned. Add shrimp; cook 1 to 2 minutes, stirring constantly. Add peas, green onions, mirin, lemon juice and rind, salt and tomatoes; cook 8 minutes or until shrimp are done.

Top each serving with 4 teaspoons mint and 4 teaspoons goat cheese. Makes 6 servings.

Nutrition information per 1-cup serving: 286 cal., 7.1 g fat (2.7 g saturated), 40.3 pro., 11.8 g carbo., 2.6 g fiber, 337 mg chol., 660 mg sodium.

Marinated mushrooms

½ cup fresh orange juice

1 teaspoon grated orange rind

2 tablespoons white wine vinegar

1 tablespoon olive oil

2 tablespoons honey

1 tablespoon chopped fresh tarragon

2 8-ounce packages quartered button mushrooms

½ teaspoon salt

1/4 teaspoon pepper

Combine all ingredients and let stand 20 minutes before serving, stirring occasionally.

Cook’s tip: Heat garlic bread in the oven while the shrimp mixture cooks so both will be ready at the same time. Also, chop mint while shrimp cooks.

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