Smoky Citrus Shrimp with Parsley
Grub co-author Bryant Terry eats these tangy, garlicky shrimp piled high on crispy toasts, but sometimes he sandwiches them inside a quesadilla oozing with shredded Jack cheese. He recommends buying wild-caught or sustainably raised shrimp from the United States or Canada, where environmental standards are stricter than in places like Latin America and Southeast Asia. For more information on sustainable sources of shrimp, take a look at the Monterey Bay Aquarium's Seafood Watch (seafoodwatch.org). More Recipes Using Sustainable Seafood
One Serving 329 cal, 11 gm Total Fat, 1.8 gm Saturated Fat, 9 gm Carbohydrates, 1 gm Fiber.
Oregon wineries have been at the forefront of sustainable grape-growing in America. Look for a rich, slightly herbal white wine that will balance well with the tanginess of the citrus, garlic and parsley sauce in this shrimp dish, including Pinot Blanc or blends with Müller-Thurgau, Riesling and Sémillon.