| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Asian |
Low-fat, Main dish, Salads, Seafood, Shellfish |
4 |
Servings |
INGREDIENTS
| 2 |
|
Firm, not-quite-ripe mangoes |
| 2 |
T |
Thinly sliced shallots |
| 6 |
T |
Lime juice |
| 3 |
T |
Asian fish sauce, nam pla or |
|
|
nuoc mam |
| 1 |
t |
Sugar |
| 1/2 |
t |
Minced garlic |
| 1 |
t |
Minced serrano chili |
| 1 |
lb |
Shrimp |
| 2 |
c |
Watercress sprigs, washed |
| 1/2 |
c |
Fresh mint leaves, washed |
| 1 |
|
mg chol. |
INSTRUCTIONS
With a sharp knife, cut peel from mangoes. Coarsley shred mangoes by
sliding them across a hand shredder. In a bowl, mix shallots, lime
juice, fish sauce, sugar, garlic and chili. Add shredded mangoes, mix
and set aside. Shell and devein shrimp; rinse well. Divide shrimp
into 4 equal portions. Thread 1 portion onto 2 parallel skewers (to
keep shrimp from rotating around skewer). Repeat with remaining
shrimp. Place shrimp on a barbecue grill (med-hot) (if using gas grill
close lid). Cook shrimp, turning once, until opaque but still
moist-looking in center of thickest part, about 6 minutes. With a
slotted spoon, mound mango salad on a platter or 4 plates. Lay shrimp
on salad, surround with watercress, and scatter with mint. Then evenly
pour remaining dressing over the shrimp. Per serving: 244 cal, 3.4g
fat (13% of cal), 22 g pro, 597 mg sodium, Reprinted from Sunset
Magazine, July 1996. Posted to MM-Recipes Digest V3 #224 Date: Sat,
17 Aug 1996 18:38:33 -0700 From: Julie Bertholf <[email protected]>
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