| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Javanese | Appetizers, Main dishes, Seafood, Serrano | 4 | Servings |
INGREDIENTS
| 1 | c | Sweetened coconut flakes |
| 6 | Serrano peppers, seeded | |
| deveined chopped | ||
| 1 1/2 | t | Anchovy paste |
| 2 | Cloves Garlic | |
| 5 | T | Lime Juice |
| 1 | lb | Shrimp, peeled and deveined |
INSTRUCTIONS
In a food processor, whirl cocount, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently. Rinse and drain shrimp. Thread onto 4 flat metal skewers (10 to 14 in.) Brush shrimp with paste. Be sure to reserve some for serving. Place shrimp on a BBQ grill over a solid bed of medium-hot coals or on a gas grill set at medium hot (can hold hand at grill level for no more than 3 seconds); close lid on grill. Cook shrimp, turning once, until bright pink but still moist (about 2 minutes a side). Serve with reserved sambal paste. Posted to CHILE-HEADS DIGEST by Robert L <rlusk12@earthlink.net> on Jul 04, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 184
Calories From Fat: 60
Total Fat: 7.1g
Cholesterol: 142.9mg
Sodium: 703mg
Potassium: 233.4mg
Carbohydrates: 14.2g
Fiber: 2.2g
Sugar: 8.1g
Protein: 16.3g