| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Asian |
Main dish, Salads, Seafood, Shellfish, Low-fat |
4 |
Servings |
INGREDIENTS
| 2 |
|
Firm, not-quite-ripe mangoes |
| 2 |
tb |
Thinly sliced shallots |
| 6 |
tb |
Lime juice |
| 3 |
tb |
Asian fish sauce (nam pla or nuoc mam) |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Minced garlic |
| 1 |
ts |
Minced serrano chili |
| 1 |
lb |
Shrimp |
| 2 |
c |
Watercress sprigs, washed |
| 1/2 |
c |
Fresh mint leaves, washed |
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, 140
mg chol.
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 <jewel1@ix.netcom.com>
A Message from our Provider:
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