Fiery Buffalo Shrimp With Celery Sticks
3/4 pound large shrimp, peeled and deveined
1/4 teaspoon cayenne pepper (1/2 teaspoon if you like it really hot.)
1 tablespoon honey
1 tablespoon distilled white vinegar
1 tablespoon crushed tomatoes
1 medium garlic clove, crushed
1 tablespoon plus 2 teaspoons butter (divided use)
10 celery stalks
2 tablespoons reduced-fat blue cheese dressing
Wash and pat dry shrimp. Mix cayenne, honey, vinegar, tomatoes and garlic together to form a smooth sauce.
Heat 2 teaspoons butter in a nonstick skillet over medium heat. Add the shrimp and sauté for 3 minutes, turning once or until they start to turn pink. Remove from pan. Gently heat remaining tablespoon butter in the pan and add sauce. Return shrimp to pan to warm in the sauce 10-15 seconds. Remove to 2 dinner plates.
Wash and cut celery stalks into 6-inch pieces. Divide between the two dinner plates and drizzle with blue cheese dressing. Makes 2 servings.
Per serving: 329 calories (36 percent from fat), 13.2 g fat (6.7 g saturated, 3.4 g monounsaturated), 286 mg cholesterol, 35.7 g protein, 15.7 g carbohydrates, 1.5 g fiber, 566 mg sodium.