| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Caribbean |
Summer, To send |
4 |
Servings |
INGREDIENTS
| 24 |
lg |
Shrimp; peeled, tail on |
| 1 |
|
Pineapple; peeled, cut in 1/2-inch slices |
| 4 |
|
Ears corn; remove husk, cut in half |
| 1 |
lb |
Yams; peeled, cut in 1/2-inch slices, steamed 7-8 minutes |
| 2 |
|
Red bell peppers; quartered, de-seeded |
| 2 |
tb |
Fresh lime juice |
| 2 |
tb |
Minced cilantro |
| 2 |
c |
Jasmine rice; cooked |
| 1/2 |
c |
Orange juice |
| 3 |
|
Green onions; sliced |
| 1 |
c |
White onion; 1/4-inch dice |
| 1 |
|
Jalapeno; seeded |
| 1/4 |
c |
Tamari |
| 3/4 |
c |
White vinegar |
| 1 1/2 |
ts |
Cayenne pepper |
| 1/4 |
c |
Extra-Virgin Olive Oil |
| 2 |
sm |
Cloves Garlic |
| 3/4 |
ts |
Cinnamon |
| 1 |
ts |
Allspice |
| 3/4 |
ts |
Ground sage |
| 1 |
tb |
Dry thyme |
| 2 |
tb |
Brown sugar |
INSTRUCTIONS
MARINADE
Puree marinade ingredients. Marinate shrimp in 1/2 c marinade, refrigerate
4 hours. Marinate pineapple, yams, bell pepper and corn in remaining
marinade. Marinate 4 hours at room temp. Toss ingredients several times
during 4-hour period.
Skewer shrimp on metal skewers. When fire is hot, place pineapple, corn and
yams on grill, cover, cook 5 minutes. Turn these items over, move to the
outer edges of grill. Repeat with peppers.
Place shrimp in center of grill, cook 3 minutes, covered, on each side.
Remove ingredients from grill. Stir in lime juice and cilantro into cooked
jasmine rice. Serve.
Prep time: 45 minutes Grilling time: 15 minutes
Nutritional information per serving (394g): 380 calories, 11 g protein, 8 g
fat (1 g sat), 68 g carbohydrates, 45 mg cholesterol, 490 mg sodium
Exchanges: 2 breads, 2 lean meats, 2.5 vegetable, 1 fruit A Caribbean-style
barbecue with an explosion of flavor in every bite. Pineapple is heavenly
grilled and combined with shrimp.
NOTES : A Caribbean-style barbecue with an explosion of flavor in every
bite. Pineapple is heavenly grilled and combined with shrimp.
Recipe by: Wholefoods Markets, Inc.
Posted to MC-Recipe Digest V1 #1023 by Suzy Wert <SuzyWert@aol.com> on Jan
19, 1998
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