| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
Vinegars, Shrimp, Cooking lig |
3 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Unpeeled medium shrimp; or about sixteen per serving |
| 2 |
tb |
Chopped fresh cilantro |
| 3 |
tb |
Fresh orange juice |
| 1/2 |
ts |
Grated lime rind |
| 1/2 |
ts |
Grated lemon rind |
| 2 |
tb |
Fresh lime juice |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Asian Five-Spice Vinegar; see recipe |
| 1 |
tb |
Olive oil |
| 1/4 |
ts |
Freshly ground black pepper |
|
|
8 skewers |
|
|
Cooking spray |
INSTRUCTIONS
MARINADE
REST
1. Peel shrimp, leaving tails intact.
2. Combine cilantro and next 8 ingredients (cilantro through pepper) in a
small bowl. Reserve l/4 cup marinade; set aside. Combine the remaining
marinade and shrimp in a large zip-top plastic bag; seal and shake to coat.
Marinate in refrigerator 1 hour.
Thread 6 shrimp onto each of 8 (10-inch) skewers; discard marinade.
3. Prepare grill or broiler. Place kebabs on grill rack or broiler pan
coated with cooking spray; cook 3 minutes on each side or until shrimp are
done. Remove kebabs from grill or broiler; drizzle with reserved marinade.
Yield 3 servings (about 16 shrimp per serving).
[CALORIES 217 (25% cff); FAT 6g; PROTEIN 35g; CARB 4g; SODIUM 254mg]
ASIAN 5-SPICE: rice wine vinegar with 5 spices plus ginger, lemon, seschuan
peppercorn and cilantro.
~(Edited by Pat Hanneman 10/01/98)-
Notes: Any of the flavored vinegars can be substituted for the Five-Spice
vinegar. Recipe from "Cooking Class: The Good Stuff," recipes by Dave
DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and
Vinegars.
Recipe by: Cooking Light Sep98
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 01,
1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”